Fox 8 Recipe Box: Angelica’s Sunny Kale Salad

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For the next few months, we’ll be sharing favorite recipes from Fox 8 News in the Morning personalities and their families. Last week, Stacey Frey made her Southwest Tortilla Soup. This week, Angelica steps into the kitchen to prepare her Sunny Kale Salad.

Did you notice Angelica's apron?  She shares a touching story about it in the video below.

Angelica's Sunny Kale Salad

Ingredients:

  • 1/2 cup walnut halves or pieces
  • 1/4 cup golden raisins
  • 1 tablespoon white wine vinegar
  • 1 tablespoon water
  • 1/4 cup panko or slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)
  • 1 tiny clove garlic, minced or pressed or garlic powder
  • Coarse or kosher salt
  • 3 tablespoons olive oil
  • 1 bunch tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry
  • 2 ounces 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

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

Prepare raisins: In a small saucepan over low heat, simmer white wine vinegar, water and raisins for 5 minutes, until plump and soft. Set aside in liquid.

Prepare crumbs: Toast bread crumbs, garlic and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside.

Prepare kale: Trim heavy stems off kale and remove ribs. I always find removing the ribs annoying with a knife, because the leaves want to roll in on the knife and make it hard to get a clean cut. Instead, I’ve taken to tearing the ribs off with my fingers, which is much easier for me. Stack sections of leaves and roll them into a tube, then cut them into very thin ribbons crosswise.

Assemble salad: Put kale in a large bowl. Add pecorino, walnuts and raisins (leaving any leftover vinegar mixture in dish), remaining 2 tablespoons olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Let sit for 10 minutes before serving, if you can, as it helps the ingredients come together.

Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.​

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