Kale salad with toasted walnuts🥗

Ingredients

Salad

• 12 ounces kale leaves, hard ribs removed and leaves cut into large pieces

• Extra-virgin olive oil, for massaging the kale

• Kosher salt and black pepper

• 1 1/4 cups walnut halves (about 4 ounces)

Simple vinaigrette

• 3 tablespoons extra-virgin olive oil

• 1 tablespoon red wine vinegar

• Pinch of salt and pepper

Recipe

1. Drizzle the kale with just enough olive oil to coat lightly, season with salt, and massage it with your hands for about 2 minutes, getting every surface and working the tough pieces until they soften

2. Toast the walnuts in a medium skillet over medium-high heat, tossing often, about 3 minutes until lightly toasted. Let cool, then crumble roughly with your hands

3. Whisk the vinaigrette ingredients together

4. Toss the kale with the walnuts and just enough vinaigrette to coat lightly. Season with salt and pepper and add more vinaigrette if you like