Kale, Pecorino, and Walnut Salad
Toss earthy kale with a bright citrus dressing and finish with a crunch of toasted walnuts. Use baby kale, if possible, for its tender leaves.
Tip:
If your kale leaves are tough, use your hands to massage the dressing into leaves to soften.
Recipe information
Total Time
10 Minutes
Yield
Makes 6 to 8 servings
Ingredients
2 bunches Tuscan or Lacinato kale (about 1 pound), tough center ribs and stems removed
1/4 cup extra-virgin olive oil
1/2 lemon
Kosher salt
Freshly ground black pepper
Large chunk of Pecorino cheese
3/4 cup chopped toasted walnuts
Preparation
Step 1
Tear any large pieces of kale into bite sized pieces.
Step 2
In a serving bowl, drizzle the kale with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Pecorino over the top. Finish by topping with walnuts.
