Raw Tuscan Kale Salad With Pecorino Recipe

Name: Raw Tuscan Kale Salad With Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch tuscan kale (also known as black or lacinato kale); 1 slice bread, or; 1/4 cup homemade breadcrumbs (coarse); 1/2 garlic clove, finely chopped; 1/4 cup finely grated pecorino cheese or 1/4 cup parmesan cheese, more for garnish; 3 tablespoons extra virgin olive oil, more for garnish; 1 teaspoon lemon zest; 1 freshly squeezed lemon, juice of; 1/4 teaspoon kosher salt; 1/8 teaspoon red pepper flakes; fresh ground black pepper, to taste

Servings: persons

1 bunch tuscan kale (also known as black or lacinato kale)
1 slice bread, or
1/4 cup homemade breadcrumbs (coarse)
1/2 garlic clove, finely chopped
1/4 cup finely grated pecorino cheese or 1/4 cup parmesan cheese, more for garnish
3 tablespoons extra virgin olive oil, more for garnish
1 teaspoon lemon zest
1 freshly squeezed lemon, juice of
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes
fresh ground black pepper, to taste

1
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.
2
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.
3
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).
4
Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 bunch tuscan kale (also known as black or lacinato kale), 1 slice bread, or, 1/4 cup homemade breadcrumbs (coarse), 1/2 garlic clove, finely chopped, and more.

Yes, Raw Tuscan Kale Salad With Pecorino falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Raw Tuscan Kale Salad With Pecorino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions