Ingredients for Raw Tuscan Kale Salad With Pecorino
- 1 large bunch of kale (about 4-5 cups sliced)
- Bread
- Breadcrumbs
- Garlic Clove
- Pecorino Cheese
- Extra Virgin Olive Oil
- 1 teaspoon lemon zest
- Lemon, Juice Of
- Kosher Salt
- Red Pepper Flakes
- Fresh Ground Black Pepper
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How to Make Raw Tuscan Kale Salad With Pecorino
- Trim the bottom 2 inches off the kale stems and discard.
- Slice the kale, including the ribs, into ¾-inch-wide ribbons. You should have approximately 4-5 cups.
- Place the kale in a large bowl.
- If using bread, toast one slice of country bread until golden brown on both sides. Tear into small pieces and pulse in a food processor until coarsely crumbed.
- Using a microplane or finely mincing, grate 2 cloves of garlic into a small bowl.
- Add ¼ cup grated Pecorino Romano cheese, 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon lemon zest, ½ teaspoon salt, ¼ teaspoon red pepper flakes, and ¼ teaspoon black pepper to the bowl with the garlic.
- Whisk the dressing ingredients until well combined.
- Pour the dressing over the kale and toss very well to thoroughly coat.
- Let the salad sit for 5 minutes to allow the kale to slightly soften.
- Serve immediately, topped with the bread crumbs, 1 tablespoon extra grated Pecorino Romano cheese, and a drizzle of olive oil.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
4g
Fat
7g
Carbs
4g
