Best 4 Kale Artichoke And Pecorino Salad Recipes
In the realm of salads, where greens reign supreme, the Kale, Artichoke, and Pecorino Salad stands out as a symphony of flavors and textures. This delightful dish combines the hearty crunch of kale, the tender softness of artichoke hearts, and the salty tang of pecorino cheese. Dressed in a zesty lemon vinaigrette, this salad is a burst of freshness and flavor that will tantalize your taste buds. Dive into the culinary adventure of this recipe and discover the perfect balance of bitter greens, creamy artichokes, and sharp cheese.
But that's not all! This article offers a treasure trove of other enticing recipes that will elevate your culinary repertoire. From the classic Caesar Salad with its creamy dressing and crispy croutons to the innovative Quinoa and Roasted Vegetable Salad bursting with vibrant colors and flavors, there's something for every palate and preference.
Indulge in the simplicity of the Arugula Salad with Lemon Vinaigrette, where peppery arugula meets the brightness of lemon, or embark on a Mediterranean journey with the Greek Salad, featuring juicy tomatoes, crisp cucumbers, and tangy feta cheese.
For a hearty and protein-packed option, try the Chicken and Avocado Salad, where tender chicken and creamy avocado come together in perfect harmony. And if you're looking for a light and refreshing snack, the Cucumber and Radish Salad with Lemon-Dill Dressing will delight your senses with its crisp textures and zesty flavors.
So, prepare your taste buds for a culinary adventure as you explore the diverse and delicious world of salads with this comprehensive article. From the vibrant Kale, Artichoke, and Pecorino Salad to a plethora of other enticing recipes, this article has something for every salad enthusiast.
KALE SALAD WITH PANCETTA AND PECORINO
Steps:
- For the dressing, place the anchovies, garlic, mustard, egg yolks, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 30 seconds until smooth. With the processor running, slowly pour the olive oil through the feed tube, until the mixture emulsifies. Add the grated Pecorino and process just until combined. Transfer to a container and refrigerate until ready to use.
- Wash the kale and spin it dry in a salad spinner. Remove the rib from each leaf. Stack the leaves and slice them thinly crosswise, as you would coleslaw. Place the kale in a large bowl and toss with enough dressing to moisten.
- Heat 1 tablespoon of olive oil in a medium (10-inch) saute pan. Add the pancetta and cook over medium heat for 6 to 8 minutes, tossing frequently, until browned and crisp. Transfer the pancetta with a slotted spoon to a plate lined with paper towels. Add the bread cubes to the pan, sprinkle with salt, and saute for 5 to 7 minutes, tossing frequently, until evenly browned. Add the pancetta, toasted bread, and shaved Pecorino to the kale and toss with large spoons. Serve at room temperature.
CRUNCHY KALE SALAD WITH WALNUTS AND PECORINO
Provided by Guy Fieri
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toss the kale and radicchio with about half of the oil, lemon juice and zest in a large glass mixing bowl. Let stand about 2 minutes. Add the Pecorino, currants, basil and the remaining oil, lemon juice and zest. Thoroughly mix. Season with salt and pepper. Set aside.
- Fold in the walnuts just before serving and top the salad with a pile of Pecorino.
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.
Provided by Diana Yen
Time 10m
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Tear any large pieces of kale into bite sized pieces.
- 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.
TUSCAN KALE SALAD
Kale salad may someday go the way of other clichéd salads of yore - the bean salad, the chef's salad, the beet salad with goat cheese. But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be. Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons. Toss those ribbons with a thick bright dressing of garlic paste, pecorino, lemon juice, olive oil and a pinch of red pepper flakes. Top with freshly toasted bread crumbs and a flurry of pecorino. The leaves are sturdy enough to stand up to the bold flavors and varying textures, but tender when you take a bite.
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
- If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
- Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
- Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 156 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- To save time, use pre-washed kale and artichoke hearts.
- If you don't have pecorino cheese, you can substitute Parmesan or Asiago cheese.
- For a vegan version, omit the cheese and add a tablespoon of nutritional yeast.
- To make the salad more substantial, add some cooked chicken, shrimp, or tofu.
- For a more flavorful salad, roast the artichoke hearts before adding them to the salad.
- Serve the salad immediately after dressing it, as the kale will wilt if it sits for too long.
Conclusion:
This kale, artichoke, and pecorino salad is a delicious and healthy way to enjoy these seasonal vegetables. It's perfect for a light lunch or dinner, and it's also a great side dish for grilled or roasted meats. With its bright flavors and crunchy texture, this salad is sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
