Kale Salad with Pecorino and Lemon

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  1. Using your thumb and fingers, strip the leaves from the stem of the kale
  2. Roll the remaining stack of de-veined leaves into a tight cigar shape and slice into thin ribbons.
  3. Whisk the lemon juice and olive oil and pour over the kale
  4. Massage the kale, trying to break down any extra-fibrous leaves, for 2-3 minutes
  5. Toss with the pecorino. Taste and season with salt and pepper. Let the salad sit at room temperature for an hour before serving.