Kale Salad With Pecorino And Walnuts

Name: Kale Salad With Pecorino And Walnuts
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

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Prepare walnuts: Heat oven to 350. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.

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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