Fresh and Crispy Kale Salad | PC.ca

Fresh and Crispy Kale Salad

Bowl of kale salad with pine nuts, currants, lemon rind & Pecorino shavings

PC Splendido Cold-Pressed Extra Virgin Olive Oil

Fresh and Crispy Kale Salad

If you’ve never tried kale raw in a salad, try it in this fruit-and-nut salad. Balsamic condiment, ...

If you’ve never tried kale raw in a salad, try it in this fruit-and-nut salad. Balsamic condiment, pine nuts and pecorino give it an Italian feel. The recipe easily doubles for a crowd, perfect for a holiday meal.

  • Level: Intermediate
  • Preparation: 10 mins
  • Ready in: 20 mins
  • Serves: 4
  • Dish Type: American, Canadian, Vegetarian
  • Season: Fall
  • Course: Side
  • Main Ingredient: PC®SplendidoExtra Virgin Olive Oil

  • Calories

    310

  • Total Fat

    21 g

  • Sodium

    190 mg

  • Total Carbohydrate

    22 g

  • Dietary Fibre

    4 g

  • Protein

    8 g 

Fresh and Crispy Kale Salad

Bowl of kale salad with pine nuts, currants, lemon rind & Pecorino shavings

PC Splendido Cold-Pressed Extra Virgin Olive Oil

  • Calories

    310

  • Total Fat

    21 g

  • Sodium

    190 mg

  • Total Carbohydrate

    22 g

  • Dietary Fibre

    4 g

  • Protein

    8 g 

How to make

Ingredients

  • 1/4 cup (50 mL) 

    PC®Splendido Cold-Pressed Extra Virgin Olive Oil

  • 1/4 cup (50 mL) 

    PC®Splendido White Condiment With Balsamic Vinegar of Modena

  • 1 tsp (5 mL) 

    PC®100% Pure Medium Maple Syrup

  • Pinch of  salt

  • Pinch of  freshly ground black pepper

  • 1  bunch

    Kale, coarse stems removed

  • 1/4 cup (50 mL) 

    Pine nuts, toasted

  • 1/4 cup (50 mL) 

    Dried currants

  • 1 tbsp (15 mL) 

    Grated lemon rind

  • 1/4 cup (50 mL) 

    Shaved Pecorino cheese

How to make

  • Step 1

    In small bowl, whisk together oil, condiment, syrup, salt and pepper.

  • Step 2

    Slice kale into 1/2-inch (1 cm) wide strips; place in medium bowl. Add dressing; massage into kale leaves until well coated. Let stand for 10 minutes.

  • Step 3

    Add pine nuts and currants, tossing to coat. Garnish with grated lemon rind and Pecorino shavings.

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