Kale salad with olives, nuts and dried tomatoes

Ingredients for 4 servings:

• 1 kg kale
• 6 tbsp olive oil
• Salt
• 75 g walnuts
• 50 g black olives without stones
• 100 g tomatoes, dried in oil
• 150 g sour cream
• 2 tbsp olive oil
• 4 tbsp vinegar (red wine vinegar)
• 1 pinch(s) of sugar
• salt and pepper
• 2 tsp pink pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Trim the kale and tear the leaves into small pieces, wash, and chop them. Place them in a large bowl, season with salt, and toss with 6 tablespoons of oil. Let stand for about 1 hour. Roast the walnuts without oil until fragrant. Halve the olives, drain the tomatoes, and cut them into pieces. For the dressing, combine the sour cream with the oil and vinegar and season with salt, sugar, and pepper. Toss the salad with the walnuts, olives, and tomato pieces and arrange on plates. Pour the dressing over the salad. Sprinkle the pink peppercorns and the remaining walnuts over the salad.