black kale salad

Black Kale Salad with Currant and Red Wine Vinaigrette

From: Alicia Jenish, Grand Café, San Francisco. Yield: 24 servings.

Salad:
8 lb. cauliflower, cut into small florets
½ cup olive oil
to taste, kosher salt and cracked black pepper
3 lb. black kale (cavolo nero or lacinata kale)
3 cups diced Carmody, Jack or Gouda cheese
1½ cups toasted walnuts

Currant and Red Wine Vinaigrette:
6 Tbsp. red wine vinegar
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