Recipes

Kale Salad with Toasted Pumpkin Seeds, Currants and Manchego Cheese

Photo Courtesy of Posana Café
yields

2-4 servings

    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
steps
  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.
Date Published: 01.17.14
  • from Chef Peter Pollay, of Posana Café in Asheville, NC

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