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Kale Salad with Lemon & Pecorino

I have a new recipe for you guys and it's shockingly healthy!  I have replaced my Trader Joe's Movie Popcorn habit with a kale salad habit.

Recently my friend Courtney and I had a fall-inspired dinner where we made dishes that were...fall-inspired.  Courtney brought over a side dish of kale salad with lemon and pecorino.  I have a love/hate relationship with kale.  It can be super tasty, or it can just be "eh".  In this case, the salad was delicious!

I've gone through 3 bags of kale in the past 2 weeks.  I prefer to use heartier, more mature kale since I think it stands up better to the dressing, BUT you can also use baby kale, which is what you see in the photos here.  Baby kale is closer in taste and texture to spinach or arugula and it's quite tasty in this salad.  Don't tell me I didn't give you options!

When I looked up a few kale salad recipes online, I realized they're all really similar to each other.  Thus, I sort of smooshed (that's a technical term) all the recipes and measurements together to come up with my own.  I really like the simplicity of this dish.  I am not embarrassed to admit that I tend to eat it right out of the huge bowl I prepare it in.  I think I'm addicted.  I tried to make this salad at 1am on Friday morning last week, because I was craving it.  It turned out that the kale I had bought smelled questionable and so I ended up throwing out the whole bag.  I had a few pretty packed days coming up and the last thing I wanted was food poisoning.  I finally got the chance to make this again and most of the salad may or may not be gone right now.  Just saying.

 

Kale Salad with Pecorino & Lemon

Print Recipe

  • 1 bunch kale, cut or torn into pieces
  • 2 tablespoons olive oil
  • 1-2 teaspoons lemon juice
  • salt, to taste
  • freshly cracked black pepper
  • 1/4 - 1/2 cup pecorino cheese

1) In a small bowl, whisk together the olive oil, lemon juice and salt.  Set aside.

2) In a large bowl, massage the kale for 30 seconds.  Sprinkle freshly cracked black pepper over the kale.

3) Drizzle the dressing over the kale and toss the salad until the dressing is incorporated.

4) Sprinkle the cheese (as much as desired) over the salad and toss lightly.

5) Place in the refrigerator for at least an hour before serving.