kale salad with pecorino

kale | home dwelling blog-3

kale salad with pecorino | home dwelling blog
Serves 4

The first pickup from my inaugural CSA share was filled with greens of all types (kale, chard, mustard), none of which I had cooked before. With no idea what to do with any of them, I searched all manner of cooking publication trying many different recipes. From that search this salad became a standby that can be served throughout the year. The quality is not compromised if made ahead, although I would then suggest adding the cheese just before serving. In the fall try adding cubes of roasted squash or during winter avocado.

kale | home dwelling blog-4

1 bunch Tuscan kale (aka black, dinosaur or lacinato)
¼ teaspoon coarse salt
2-3 tablespoons freshly squeezed lemon juice
3 tablespoons of olive oil
¼ cup finely grated pecorino cheese, plus more for serving
Freshly ground pepper

Trim the bottom two inches off the kale stems, slightly more if they are quite thick. Stack the kale leaves and slice into thin ribbons, about ¼ to ½ inch thick. Place the kale ribbons in a large bowl.

Add the lemon juice and salt to the bowl of kale. Massage the juice and salt into the kale with your hands. Set aside to rest for at least 15 minutes. Add the olive oil, pepper and pecorino. Toss to combine and let sit for 5 minutes. Taste for seasonings and top with more pecorino.

kale | home dwelling blog-6


One thought on “kale salad with pecorino

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s