Ask A Chef: Kale Salad With Pecorino, Currants & Pine Nuts
Chef Giovanni Scappin of Market St. shares a kale salad recipe.
Q: While visiting friends in the Hudson Valley, we went to dinner at Market St. in Rhinebeck, N.Y. Their kale salad is absolutely fabulous! So simple and delicious. What makes it so special? – Lauren, Toronto
A: Since raw kale can be slightly tough and bitter, chef Giovanni Scappin suggests letting it marinate in the dressing for a few minutes to help tenderize it and soften its flavor.
- 1 bunch Lacinato kale (about 14 oz.)
- 2 oz. aged Tuscan Pecorino, shaved, divided
- 3 tbsp mild extra-virgin olive oil
- 1 1⁄2 tbsp freshly squeezed lemon juice
- Kosher salt and freshly ground pepper, to taste
- 1⁄3 cup pine nuts, preferably Mediterranean
- 1⁄4 cup dried currants, preferably organic
- Wash and spin-dry kale. Remove and discard ribs. Stack leaves and cut into crosswise ribbons. Place in large mixing bowl with half of cheese. Drizzle with oil and lemon juice. Season with salt and pepper. Toss. Let stand for a few minutes.
- Divide salad among four large plates. Sprinkle with nuts, currants and remaining cheese to serve.