Kale Salad with Fresh Cherries and Pecorino Romano
Photo by Michael Piazza / Styled by Sarah Blackburn
Submitted by Gina Nisson, owner of Farfalle Italian Market in Concord. She gets her ingredients at Hutchins Farm and Verrill Farm and picks up her copy of Edible Boston at Verrill Farm. “We make this salad at home all the time—delicious sweet and savory flavors. For a variation, use fresh peaches or apricots in place of the cherries, and serve with a glass of Frascati wine, the classic white sipper of Rome!”
2 large bunches curly kale, chopped (thick stalk removed)
1 cup fresh cherries, pitted
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar, preferably 6 year: thick & syrupy
¼ cup grated Pecorino Romano cheese
Kosher salt and freshly cracked black pepper, to taste
Toss all ingredients and let sit for 30 minutes before serving.
This recipe appeared in the Summer 2014 issue as part of a larger story on potluck salads.