Crispy Kale Salad with Walnuts and Cheese
Votes: 14
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Dressed with a simple olive oil and lemon juice blend, this 15-minute Guy Fieri radicchio and kale salad, topped with fragrant basil, crunchy walnuts and pecorino cheese, is perfect for quick snack.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups finely chopped kale, rinsed and stems removed
- 2 cups finely chopped radicchio, rinsed and cored
- 1/4 cup extra virgin olive oil
- Juice of one lemon and 1 teaspoon of zest
- 1/2 tbsp. grated cheese Pecorino Romano and a little for sprinkling
- 1/4 cup dried currants
- 2 tablespoons finely chopped fresh basil
- Coarse salt and freshly ground black pepper
- 1/2 cup toasted walnuts
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Recipes with similar ingredients: kale, radicchio, lemon, Pecorino Romano cheese, dried currants, basil, walnuts
Cooking the dish according to the recipe:
- In a large glass bowl, toss the kale and radicchio with the oil, lemon juice, and zest. Let the mixture sit for about 2 minutes. Add the cheese, currants, basil, remaining oil, lemon juice, and zest. Mix thoroughly. Season with salt and pepper.
- Garnish with walnuts before serving and sprinkle cheese on top of the salad.
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