Abc Kale Recipe
A raw kale salad featuring some darn good olive oil, Marcona almonds, dried cherries and pecorino romano cheese.
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Ingredients
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Salad
Method
Salad
- 1
Prepare the kale
Wash the kale thoroughly and dry it well (use a salad spinner or pat dry). Strip the tough stems by running your fingers down each stem and discard the stems. Stack leaves, roll them tightly into a cigar-like log, and thinly slice crosswise to yield about 6 cups packed. Transfer sliced kale to a large mixing bowl.
- 2
Massage the kale
Drizzle 1 tablespoon of the olive oil and 1/4 teaspoon of the sea salt over the sliced kale. Using clean hands, massage the kale for 2–3 minutes until the leaves soften, darken, and reduce slightly in volume. This reduces bitterness and makes the texture tender for a raw salad.
- 3
Toast and chop almonds
Heat a small skillet over medium heat. Add the Marcona almonds and toast, stirring frequently, for 3–4 minutes until fragrant and lightly golden. Watch carefully to avoid burning. Remove from heat, allow to cool slightly, then roughly chop. Set aside.
- 4
Make the dressing
In a small bowl or jar, combine the remaining 2 tablespoons of extra-virgin olive oil, the fresh lemon juice, honey or maple syrup (if using), remaining 1/4 teaspoon sea salt, freshly ground black pepper, and red pepper flakes (if using). Whisk or shake until emulsified and well blended. Taste and adjust seasoning—add a touch more honey if too tart or more lemon if you want brighter acidity.
- 5
Assemble the salad
Pour the dressing over the massaged kale and toss thoroughly with tongs or salad servers to coat evenly. Add the toasted chopped Marcona almonds and dried cherries; toss again to distribute. Reserve about 2 tablespoons of the grated pecorino Romano for finishing.
- 6
Finish and serve
Add the remaining pecorino Romano to the salad and toss lightly to combine. Plate the salad or leave in the bowl, then grate or shave the reserved 2 tablespoons of pecorino over the top for presentation. Taste and adjust salt and pepper as needed. Serve immediately; the salad will keep well covered in the refrigerator for up to 1 day but is best the same day.