Raw Tuscan Kale Salad with Pecorino
Bright, bold, and bursting with Mediterranean flavors, this Raw Tuscan Kale Salad with Pecorino is a quick and wholesome dish that’s as delicious as it is nutritious. Featuring tender ribbons of Tuscan kale—also known as Lacinato or Dinosaur kale—this vibrant salad is elevated with fresh lemon juice, a drizzle of extra-virgin olive oil, and a sprinkle of zesty red pepper flakes. Massaging the kale ensures it’s perfectly tender, while toasted breadcrumbs add a satisfying crunch and finely grated Pecorino cheese lends a salty, savory finish. Ready in just 15 minutes with no cooking required, this salad is perfect as a light lunch or an elegant side dish. Packed with antioxidants and rich, earthy flavors, it’s an easy way to showcase simple, high-quality ingredients at their best. Serve fresh for a dazzling touch to any meal!
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Recipe Information
Ingredients
- 1 bunch Tuscan kale (also called Lacinato or Dinosaur kale)
- 1 whole Lemon
- 0.25 cup Extra-virgin olive oil
- 1 clove Garlic
- 0.5 cup Pecorino cheese
- 0.25 cup Bread crumbs (preferably fresh or panko)
- 0.25 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash the Tuscan kale thoroughly and pat it dry. Remove the tough stems by slicing the leaves off the stalks. Stack the leaves, roll them into a tight cylinder, and slice into thin ribbons (a technique known as chiffonade). Transfer to a large salad bowl.
Zest the lemon and set the zest aside. Then, juice the lemon, yielding about 2-3 tablespoons of juice. Pour the lemon juice over the kale in the bowl.
Drizzle the extra-virgin olive oil over the kale. Massage the kale gently with your hands for 2-3 minutes to soften the leaves and distribute the flavors.
Peel and finely chop the garlic clove. Add it to the kale along with the salt, black pepper, and red pepper flakes. Toss to combine evenly.
Grate the pecorino cheese finely and sprinkle it over the salad. Toast the bread crumbs in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, then add them to the salad as well.
Sprinkle the reserved lemon zest on top and give the salad one final toss.
Serve immediately as a fresh, flavorful salad. Optionally, garnish with additional cheese or a drizzle of olive oil for presentation.
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 31% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 807 mg | 35% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.6 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 282 mg | 22% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 323 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
