• Baby Kale Radicchio Salad with Pecorino & Walnuts

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    If you like kale then I promise you you’ll like this one! Made and served this salad on Fathers Day and it was loved by all kale lovers! Super easy to make ahead! Just toast the walnuts, zest the lemon and shave the pecorino (I use a vegetable peeler) and set aside until you are ready to serve! Place the kale and radicchio in a bowl in the fridge, remove a half hour before serving so it’s not so cold, dress, toss in the walnuts and top with cheese! Great salad to add shrimp, chicken, steak or fish to as well! ps-if you don’t like kale sub arugula!

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    Baby Kale Radicchio Salad with Pecorino & Walnuts

    Ingredients:

    • 4 cups baby kale
    • 2 cups chopped radicchio, cleaned and core removed
    • 1/4 cup extra-virgin olive oil
    • 1 lemon, juiced and 1 teaspoon zest
    • 1/2 cup shaved Pecorino Romano, plus extra for garnish
    • 1/4 cup dried cranberries (optional)
    • Salt & cracked black pepper to taste
    • 1/2 cup toasted walnuts

    Directions:

    Toss the kale and radicchio with about half of the oil, lemon juice and zest in a large glass mixing bowl.

    Let stand about 2 minutes.

    Add the Pecorino, cranberries and the remaining oil, lemon juice and zest.

    Mix thoroughly.

    Season with salt and pepper. Set aside.

    Toss in the walnuts just before serving and top the salad with a pile of Pecorino.

    enJOY!

    xo

     

     

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