Kale Salad With Pecorino And Walnuts | Umami

Ingredients

• 1/2 cup (55 grams or 2 ounces ounces) walnut halves or pieces
• 1/4 cup (45 grams or 1 1/2 ounces) golden raisins
• 1 tablespoon white wine vinegar
• 1 tablespoon water
• 1/4 cup panko (15 grams or 1/2 ounce) or slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)
• 1 tiny clove garlic, minced or pressed
• Coarse or kosher salt
• 3 tablespoons olive oil (2 tsp set aside)
• 1 bunch (about 14 ounces or 400 grams) tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry
• 2 ounces (55 grams) pecorino cheese, grated or ground in a food processor, which makes it delightfully rubbly (1/2 cup total)
• Juice of half a lemon
• Freshly ground black pepper or red pepper flakes, to taste