Tuscan Kale Salad with Anchovy Dressing

  • serves 4

Topped with golden raisins, toasted hazelnuts and shaved pecorino, this is one healthy salad you'll eat again and again.

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26 Ratings
Directions for: Tuscan Kale Salad with Anchovy Dressing


Tuscan Kale Salad

2 bunches Tuscan kale, stems removed and leaves sliced into 1/4-inch strips

½ cup golden raisins

¼ cup white wine vinegar

1 cup toasted hazelnuts

Shaved pecorino, for garnish

Anchovy Dressing

¼ cup white wine vinegar

3 Tbsp grated pecorino

2 Tbsp diced shallots

1 tsp honey

4 anchovy fillets

¼ cup + 1 Tbsp extra-virgin olive oil


Tuscan Kale Salad

1. Bring a medium pot of water to a boil over medium-high heat. Turn off the heat. Carefully submerge the kale in the hot water for 1 minute. Drain in a colander and immediately rinse with cold water to halt the cooking process. (The kale should be just slightly wilted and tenderized.) Remove the kale to a towel-lined baking sheet to drain excess water.

2. In a small bowl, combine the raisins, white wine vinegar and 1/4 cup hot water. Rehydrate the raisins for at least 15 minutes, then drain when ready to serve.

Anchovy Dressing

1. Into a blender add the white wine vinegar, pecorino, shallots honey and anchovies. Blend on high until smooth. With the motor running, slowly pour in the olive oil. Pour the dressing over the salad at least 15 minutes before serving to help further tenderize the kale.

2. When ready to serve, add the toasted hazelnuts and plumped golden raisins and garnish with the shaved pecorino.


See more: Appetizer, Fish, Italian, Nuts, Salad, Side, Vegetables, Healthy


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