RAW TUSCAN KALE SALAD WITH PECORINO
From the NY Times. Eating this was the first time I'd had kale, and it was simply delicious!! The only change I had made from the original recipe is that I added lemon zest and it turned out even better! For the bread crumbs, coarsely crushed homemade croutons would work also. Instead of bread crumbs, you can use a nice thin slice of toasted country bread. Zaar wouldn't let me enter the word crusty/chewy country bread into the ingredient list. If you have a microplane, that works good for grating the garlic instead of finely chopping it.
Provided by Japanese Delight
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
- Chop or microplane the garlic and transfer to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice & zest, 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 : Calories 161.5, Fat 11.1, SaturatedFat 1.6, Sodium 248.7, Carbohydrate 14.1, Fiber 1.6, Sugar 1, Protein 3.1
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patrick mahlaba
[email protected]This salad is a bit too tart for my taste. I think I'll use less lemon juice next time.
Gabriela Valencia
[email protected]I'm not sure if I did something wrong, but my dressing didn't turn out very well. The salad was still good, but the dressing was a bit bland.
Anene Kamsiyochi
[email protected]This salad is so easy to make. It's the perfect weeknight meal when I don't have a lot of time to cook.
Kaliq Freemabn
[email protected]This salad is a great way to use up leftover kale. I always have a bunch of kale in my fridge, so this salad is a lifesaver.
Luci Fox
[email protected]I love the combination of kale and lemon in this salad. It's so bright and flavorful.
Janka Kandracova
[email protected]This salad is so refreshing and light. It's the perfect salad for a summer lunch.
Mamorobela Wine
[email protected]I make this salad all the time. It's my go-to side dish for weeknight dinners.
Jameelah Salami
[email protected]This salad is a great way to get your daily dose of greens. It's packed with nutrients and antioxidants.
Ndibo July
[email protected]I love how versatile this salad is. I've added roasted chickpeas, grilled chicken, and even quinoa to it before. It's always delicious.
Toluwalase Popoola
[email protected]This salad is the perfect balance of flavors and textures. The kale is hearty and crunchy, the dressing is light and tangy, and the pecorino cheese adds a salty and nutty flavor.
Bilal Arif
[email protected]I'm not a huge fan of kale, but this salad changed my mind. The dressing is so good that it makes the kale taste amazing.
Sameer Shahzad
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the simplicity of the ingredients and the way they all come together to create such a delicious dish.
Amal Khan
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination of the kale, lemon, and pecorino cheese.
Bakir Awan
[email protected]This kale salad was a refreshing and delicious way to start my meal. The kale was tender and flavorful, and the dressing was light and tangy. I especially loved the addition of the pecorino cheese, which added a salty and nutty flavor to the salad.