Lemon-Garlic Kale Salad

Bright, fresh, and tangy, this lemon-garlic kale salad combines tender baby kale with shaved Pecorino Romano and toasted pine nuts for a simple yet elegant side dish.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

8 ounces curly baby kale

1 small lemon

¼ cup extra-virgin olive oil

1 clove garlic, minced

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup shaved Pecorino Romano

¼ cup pine nuts, toasted*

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Directions

Trim and discard stems and center veins from kale. Wash kale; dry with paper towels. Place in a serving bowl; set aside.
Zest lemon; set zest aside. Juice lemon. In a small bowl, whisk together lemon juice, olive oil, garlic, salt and pepper. Drizzle over kale; toss until coated. Let stand at room temperature for 30 minutes to soften kale.
To serve, add Pecorino Romano, pine nuts and lemon zest; toss to combine.

*To toast pine nuts: Heat pine nuts in a dry skillet over medium heat just until lightly toasted, stirring frequently. Remove from heat and immediately transfer pine nuts to a plate.

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