Kale, Anchovy, and Nut Salad

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 457, total fat 31 G., saturated fats 4 G., proteins 16 G., carbohydrates 40 G., fiber 11 G., cholesterol 8 mg, sodium 321 mg, sugar 18 G.

Kale is a good source of vitamin K, and combining its nutritional benefits with its delicious flavor is easy with the following recipe. The anchovy dressing is undoubtedly the star of the dish. If you have a seafood allergy, try replacing the fish with salted capers.

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.

Ingredients for the recipe:

Kale salad

2 bunches kale, stems removed and leaves cut into 0.6cm wide strips.
1/2 cup golden sultanas
1/4 cup white wine vinegar
1 tbsp. toasted hazelnuts
Thin slices of pecorino, for garnish

Anchovy dressing

1/4 cup white wine vinegar
3 tbsp grated pecorino
2 tablespoons diced shallots
1 teaspoon of honey
4 anchovy fillets
1/4 cup and an additional 1 tbsp olive oil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: kale, leafy cabbage, raisin, wine vinegar, hazelnuts, Pecorino Romano cheese, shallots, honey, Anchovies

Cooking the dish according to the recipe:

For the Tuscan Kale Salad: Bring a medium saucepan of water to a boil over medium heat. Turn off the heat. Carefully immerse the kale in the hot water for 1 minute. Drain in a colander and immediately rinse with cold water to stop the cooking process. (The kale should be slightly wilted and softened.) Transfer the kale to a towel-lined baking sheet to drain excess water.
In a small bowl, combine the raisins, white wine vinegar, and 1/4 cup hot water. Let the berries soak for at least 15 minutes. Drain in a colander before serving.

For filling: Add white wine vinegar, pecorino, shallots, honey, and anchovies to a blender. Blend on high speed until smooth. With the blender running, gradually add the olive oil. Drizzle the dressing over the salad at least 15 minutes before serving to allow the kale to soften even more.
Just before serving, add toasted hazelnuts, soaked raisins and garnish with thin slices of pecorino.

Author of the recipe - Valerie Bertinelli is an American actress.

Categories:

recipe / Calorie content of prepared meals / Salads / Leafy salads / Salads with fish / Cabbage dishes / Cabbage salads / Kale leaf cabbage

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