Tuscan Kale Salad

1/2 cup walnuts
1/4 cup golden raisins
1 Tbsp. white wine vinegar
1 Tbsp. water
1/4 cup Panko breadcrumbs (or regular dry breadcrumbs)
1 small clove garlic, minced
Kosher salt
3 Tbsp. olive oil
1 bunch tuscan kale (also known as lacinato or black kale) washed and patted dry
2 Tbsp. pecorino cheese, grated (I used Parmesan)
Juice of 1/2 lemon
Black pepper

Walnuts: toast walnuts in a 350 degree oven until lightly browned, about 10 minutes. Cool and coarsely chop.

Golden raisins: in a small saucepan, simmer vinegar, water and golden raisins for about 5 minutes, until raisins are plump. Set aside.

Breadcrumbs: in a small skillet heat 1 Tbsp. olive oil and add panko breadcrumbs and garlic. Toast crumbs until lightly browned.

Kale: trim off kale stems (the easiest way is to hold the center stem with one hand, cup the other hand around the kale and pull off the leaves). Stack the kale leaves and very thinly slice them into ribbons.

Place the kale into a large serving bowl and add walnuts, raisins, remaining 2 Tbsp. olive oil, lemon juice and cheese. Toss until the kale is coated with dressing. Add salt and pepper to taste and the remaining liquid left from the soaked raisins. ¬†Allow to sit for at least 10 minutes before serving. (I made this several hours ahead and found that the kale softens the longer it sits. It’s even better the next day.) The panko breadcrumbs are best when they are crunchy, so add them when you serve the salad.

Serves 6
WW PP per serving: 5  (due to the walnuts, raisins and olive oil)