Kale salad with salami, pecorino, and walnuts

Enjoy a flavorful and nutritious kale salad with savory salami, sharp pecorino cheese, and crunchy walnuts. Perfect for a satisfying meal or side dish.

Ingredients:

• 8 toasted walnut halves
• 1 tablespoon finely grated lemon zest + 3 tablespoons juice from 2 lemons
• 6 tablespoons extra-virgin olive oil
• 1/2 teaspoon Aleppo pepper, or a lesser amount of red pepper flakes
• 1 pinch kosher salt, to taste
• 1 large tart apple (such as honey crisp), cored, halved, and thinly sliced
• 2 bunches Tuscan kale, trimmed, ribs removed, and sliced into thin ribbons (about 8 to 9 cups in total)
• 1 pinch kosher salt, to taste
• 1/2 cup toasted and chopped walnuts (use leftover walnut pieces from vinaigrette)
• 1/2 cup dried cranberries (or another dried fruit in bite-sized pieces)
• 1 cup finely grated pecorino romano (or another hard, nutty cheese)
• 1 cup salami (about 90g), sliced into thin ribbons

Instructions:

1. For preparing the vinaigrette: Grate the walnuts individually using a microplane until you obtain 3 tablespoons of shavings. Be cautious not to hurt your fingers and reserve the extra walnut pieces for the salad. Combine the grated walnuts with the lemon zest and other ingredients in a bowl or a tightly sealed jar. Whisk or shake the mixture until it's well blended, then adjust the seasoning according to your preference.
2. In a small bowl, mix the apple slices with approximately a tablespoon of the vinaigrette to prevent them from browning. Set aside for later use.
3. Place the kale in a large salad bowl, sprinkle a few pinches of kosher salt, and massage around 3 to 4 tablespoons of the vinaigrette into the leaves using your hands. Add more vinaigrette if required, although it may not be necessary to use the entire quantity. Integrate the apples and remaining components. You can serve immediately or prepare in advance up to a day ahead. Keep in mind that the apples might lose some crispness if stored for an extended period, so consider adding them just before serving.

Summary:

• Calories: 2650 kcal
• Fat: 210 g
• Protein: 87 g
• Carbs: 131 g
• Potassium: 2524 mg
• Magnesium: 362 mg