Lacinato kale is also known as Tuscan kale. In this salad it works better than the curly kale.


  1. ¼ cup walnut oil
  2. 2 tablespoons sherry vinegar
  3. ¼ teaspoon salt
  4. ¼ teaspoon pepper
  5. A bunch of lacinato kale
  6. 1 large persimmon
  7. 1/3 cup walnuts
  8. 1/3 cup grated pecorino Romano


  1. Combine the oil, vinegar, salt & pepper and set aside.
  2. Cut out the rib in each kale leaf.
  3. Make a stack of the leaves and cut them into ¼” ribbons.
  4. Cut the persimmon into very thin slices.
  5. Chop the walnuts into pieces, and toast lightly in a small skillet over medium low heat.
  6. Combine the kale, persimmon, walnuts, and pecorino in a salad bowl.
  7. Toss with the reserved oil and vinegar dressing.
  8. Adjust seasoning. (It might need more salt & pepper)

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