Raw and roasted kale with pistachios and creamy pecorino from Dining In: Highly Cookable Recipes (page 84) by Alison Roman

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Notes about this recipe

  • Eat Your Books

    Can substitute toasted walnuts or toasted almonds for toasted pistachio nuts, and red pepper flakes for Aleppo pepper.

  • Foodo on August 09, 2020

    Made as written first time - it was very good, but kind of time consuming. Now I make just the raw massaged kale part. SO TASTY

  • Lsblackburn1 on April 14, 2020

    Excellent salad. Next time, however, I need to add less Aleppo pepper because the spice level was right at my limit!

  • VineTomato on March 22, 2020

    My new favourite kale salad. I can't believe how much I love kale and this salad takes it to a whole new level. Served with pan roasted salmon. Divine!!!

  • spvla on November 18, 2018

    I have made this twice, once with the roasted kale (it can burn so easily, you really have to watch it!!) and the second time without. If you’re feeling lazy (as I often am), you can skip the roasted kale and it’s still an excellent kale salad, but adding the roasted pieces does really take it up another notch.

  • westminstr on October 16, 2018

    I skipped the roasted kale. I thought the dressing was great and the chopped toasted walnuts were a good alternative to croutons. Also, I thinly sliced my raw kale as per usual.

  • pistachiopeas on September 16, 2018

    Very good. I liked the dressing a lot. The roasted kale wasn't really necessary.

  • Rradishes on April 02, 2018

    This was very good, great dressing and I like the mixture of textures.

  • Nancy402 on January 27, 2018

    Excellent salad. Used pecorino with truffles, a good match with toasted walnuts. The crunch of the roasted kale, the creaminess of the dressing, plus the toasted nuts made this a real winner. Plus it came together easily and quickly.

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