The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Kale Salad with Toasted Pumpkin Seeds, Currants and Manchego Cheese

Advertisement

Ingredients

1 bunch kale, thinly julienned

4 ounces Manchego cheese, grated

2 ounces pumpkin seeds, toasted

2 ounces currants

2 lemons, juiced

4 ounces olive oil

Salt and pepper

Directions

  1. Rinse the kale. Julienne thinly. Place in a mixing bowl.
  2. 
Cut lemons in half and squeeze juice over the kale.
  3. Drizzle 2 ounces of the olive oil over kale. Massage the kale and ingredients.
  4. 
Add the Manchego cheese, pumpkin seeds and currants.
  5. 
Season to taste.
  6. Plate a generous portion per person.
  7. Garnish with more olive oil and pumpkin seeds.
Print Recipe