Kale salad with pecorino and walnuts from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • MsMonsoon on February 10, 2026

    This is delicious. Made it as written for everything but the kale. I wasn’t sure how much trimmed leaves results from the recipe’s 14-ounce bunch of kale. I had about 5 ounces of pre-washed baby kale, and threw in some spinach to augment it. I might slightly increase the raisins and garlic breadcrumbs. This is a great garlicky Caesar alternative for vegetarians. Good to read that it keeps well and can be mostly made hours ahead.

  • wittwoman on November 23, 2015

    I adore this salad. It's classy and unexpected and delicious. The tiny ribbons of kale, rubbly pecorino, vinegar-plumped raisins, toasted walnuts and crispy panko create such great complementary textures. Kale generally holds up well to being prepped in advance. I like that this salad is not sopping with dressing. Sometimes we make the salad hours or a day in advance and add the cheese and panko right before we're going to eat it.

  • meggan on October 03, 2014

    Needed more raisins and cheese. I used pecans instead of walnuts. I might reduce the nuts next time as it made the salad a little dry.

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