Kale, Pecorino, and Walnut Salad
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Active Time
10 Minutes
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Total Time
10 Minutes
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.
Ingredients
Makes 6 to 8 servings
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.
If your kale leaves are tough, use your hands to massage the dressing into leaves to soften.
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