Kale Salad With Salami, Pecorino, And Walnuts Recipe

Name: Kale Salad With Salami, Pecorino, And Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the lemon-walnut vinaigrette; 8 toasted walnut halves; 1 tablespoon finely grated lemon zest + 3 tablespoons juice from 2 lemons; 6 tablespoons extra-virgin olive oil; 1/2 teaspoon Aleppo pepper, or a lesser amount of red pepper flakes; 1 pinch kosher salt, to taste; For the rest of the salad; 1 large tart apple (such as honey crisp), cored, halved, and thinly sliced; 2 bunches Tuscan kale, trimmed, ribs removed, and sliced into thin ribbons (about 8 to 9 cups in total); 1 pinch kosher salt, to taste; 1/2 cup toasted and chopped walnuts (use leftover walnut pieces from vinaigrette); 1/2 cup dried cranberries (or another dried fruit in bite-sized pieces); 1 cup finely grated pecorino romano (or another hard, nutty cheese); 1 cup salami (about 3 ounces), sliced into thin ribbons

Servings: persons

For the lemon-walnut vinaigrette
8 toasted walnut halves
1 tablespoon finely grated lemon zest + 3 tablespoons juice from 2 lemons
6 tablespoons extra-virgin olive oil
1/2 teaspoon Aleppo pepper, or a lesser amount of red pepper flakes
1 pinch kosher salt, to taste
For the rest of the salad
1 large tart apple (such as honey crisp), cored, halved, and thinly sliced
2 bunches Tuscan kale, trimmed, ribs removed, and sliced into thin ribbons (about 8 to 9 cups in total)
1 pinch kosher salt, to taste
1/2 cup toasted and chopped walnuts (use leftover walnut pieces from vinaigrette)
1/2 cup dried cranberries (or another dried fruit in bite-sized pieces)
1 cup finely grated pecorino romano (or another hard, nutty cheese)
1 cup salami (about 3 ounces), sliced into thin ribbons

1
To make the vinaigrette: With a microplane, grate the walnuts, one at a time, until you have 3 tablespoons of shavings. (Tip: grate about 3/4 of each walnut, taking care to not nick your fingers, and save the leftover walnut pieces for the salad.) In a bowl or a jar with a tight-fitting lid, combine the grated walnuts with the lemon zest (use the same microplane to zest the lemon) and the rest of the ingredients. Whisk (or shake) until emulsified and adjust salt and acidity to taste.
2
In a small bowl, toss the apple slices with about a tablespoon of the vinaigrette to prevent discoloration. Set aside.
3
Add kale to a large salad bowl, and season with a few pinches of kosher salt. Using your hands, toss and massage about 3 to 4 tablespoons of the vinaigrette into the leaves, adding more vinaigrette if needed (I usually don't use the full amount). Toss in the apples and remaining ingredients. Serve immediately, or make up to a full day in advance. (Note that the apple may lose some of its crispness over a day's time, so add the apple before serving if you like.)

1641

kcal

Calories

163

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the lemon-walnut vinaigrette, 8 toasted walnut halves, 1 tablespoon finely grated lemon zest + 3 tablespoons juice from 2 lemons, 6 tablespoons extra-virgin olive oil, and more.

Yes, Kale Salad With Salami, Pecorino, And Walnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale Salad With Salami, Pecorino, And Walnuts

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