Kale, Anchovy, and Nut Salad

Ingredients:

Kale salad

• 2 bunches kale, stems removed and leaves cut into 0.6cm wide strips.
• 1/2 cup golden sultanas
• 1/4 cup white wine vinegar
• 1 tbsp. toasted hazelnuts
• Thin slices of pecorino, for garnish

Anchovy dressing

• 1/4 cup white wine vinegar
• 3 tbsp grated pecorino
• 2 tablespoons diced shallots
• 1 teaspoon of honey
• 4 anchovy fillets
• 1/4 cup and an additional 1 tbsp olive oil

Preparation:

1. For the Tuscan Kale Salad: Bring a medium saucepan of water to a boil over medium heat. Turn off the heat. Carefully immerse the kale in the hot water for 1 minute. Drain in a colander and immediately rinse with cold water to stop the cooking process. (The kale should be slightly wilted and softened.) Transfer the kale to a towel-lined baking sheet to drain excess water.
2. In a small bowl, combine the raisins, white wine vinegar, and 1/4 cup hot water. Let the berries soak for at least 15 minutes. Drain in a colander before serving.
3. For filling: Add white wine vinegar, pecorino, shallots, honey, and anchovies to a blender. Blend on high speed until smooth. With the blender running, gradually add the olive oil. Drizzle the dressing over the salad at least 15 minutes before serving to allow the kale to soften even more.
4. Just before serving, add toasted hazelnuts, soaked raisins and garnish with thin slices of pecorino.