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 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Kale Salad with Toasted Pumpkin Seeds, Currants and Manchego Cheese

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