2 ounces pecorino cheese grated or ground in a food processor
1/2 juice lemon about 55 grams
salt to taste
black pepper or red pepper flakes to taste
Equipment
oven
baking sheet
saucepan
skillet
knife
large bowl
Directions
Preheat oven to 350°F (175°C).
Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.
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.
In a skillet, toast breadcrumbs, garlic and 2 teaspoons of the olive oil with a pinch of salt until golden. Set aside.
Trim heavy stems off kale and remove ribs. Stack leaves, roll into a tube, then cut into very thin ribbons crosswise.
In a large bowl, combine kale, pecorino, walnuts, raisins (without excess liquid), remaining 2 tablespoons olive oil, and lemon juice. Toss until kale is coated.
Season with salt, pepper, and some reserved vinegar mixture (to taste). Let sit for 10 minutes before serving.
Just before serving, toss with breadcrumbs and, if needed, a final teaspoon of olive oil.