As I mentioned, when I first met Kayla a few weeks ago, not only did I do a handoff of kale seeds for her farmer(s) in the south of France but she also caught me at the moment I had just returned from London with yes, bags (plural) of kale. So I gave her a bunch to take back home.
Kayla had not had access to kale in months and months, so like I did when I found kale in Italy, she made her favorite kale salad and was kind enough to share her variation with all of you!
Kayla’s Kale Salad
1 bunch of kale
1 medium-sized red onion
Pecorino romano cheese
1/2 cup of raisins (soak in water for 30 minutes beforehand)
1/4 cup pine nuts (toast in dry pan first)
1 small shallot
Juice of 1/2 lemon
1/4 cup of apple cider vinegar
Splash of sherry vinegar
Olive oil (1/4 -1/2 cup based on preference)
Pepper and salt
1. De-stem and chop up the kale.
2. Add the lemon juice, sherry, apple cider vinegar and shallot in a jar, shake and then add to the salad. Let marinate.
3. While the salad is marinating, soak the raisins and toast the pine nuts. When complete add the pine nuts, raisins and chopped red onion.
4. Complete with topping of salt, pepper and Pecorino cheese.