Savory Kale Salad with Walnuts & Raisins

A delicious salad, accented with tangy raisins. If you think you might want more raisins in your salad, simply double the quantity of raisins, vinegar, and water.

2 Tbsp Thompson or golden raisins 1Tbsp. white wine vinegar 1Tbsp. water 1/4 cup breadcrumbs 1 small clove garlic, minced Coarse or kosher salt 2 Tbsp. olive oil + 1-2 tsp. more 1 small bunch kale, ribs and stems removed

½ c. shredded parmesan or pecorino cheese

1/4 cup walnuts, chopped and toasted

Juice of half a small lemon Salt and pepper

Plump the raisins by simmering on very low heat for 3-4 minutes with the vinegar and water. Remove raisins and set aside. Reserve any remaining vinegar/water. Toast bread crumbs, garlic, and dash of salt with 1-2 tsp. olive oil in a skillet until golden. Set aside.

Stack sections of leaves and roll them into a tube, then cut them into thin ribbons.

In a large bowl, toss kale with cheese, toasted walnuts and plumped raisins. Whisk 2 Tbsp. olive oil with the lemon juice and any remaining vinegar water. Toss with kale mixture until well coated. Season with salt and pepper.

Add breadcrumbs just before serving.

*Note: you can substitute garlic croutons for breadcrumbs.

Recipe created or adapted by Liz Talley, Urban Graze

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