Food & Cooking Recipes Salad Recipes Raw Kale Salad with Gouda, Pear, and Walnuts Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 The chives offer a mild onion flavor to this unconventional salad. Include the herb's blossoms for visual appeal. Ingredients ½ cup walnuts, coarsely chopped 1 tablespoon sherry vinegar 1 tablespoon extra-virgin olive oil Coarse salt and ground pepper 1 bunch Russian kale (about 1 ¼ pounds), tough stems removed and leaves torn into bite-size pieces 2 ½ ounces goat's milk gouda, cut into ½-by-¼-inch pieces 6 chives, cut into 1-inch lengths 1 Anjou pear, halved, cored, and very thinly sliced crosswise Directions Preheat oven to 350 degrees. Place walnuts on a rimmed baking sheet and bake until golden brown, tossing once during baking, 8 to 10 minutes. In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add in kale, cheese, chives, walnuts, and pear. Toss to combine. Cook's Notes Look for baby Russian kale for this salad. It's much more tender and flavorful than the other varieties. Rate it Print