KALE, PECORINO, AND WALNUT SALAD

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Kale, Pecorino, and Walnut Salad image

Toss earthy kale with a bright citrus dressing and finish with a crunch of toasted walnuts. Use baby kale, if possible, for its tender leaves.

Provided by Diana Yen

Time 10m

Yield Makes 6 to 8 servings

Number Of Ingredients 7

2 bunches Tuscan or Lacinato kale (about 1 pound), tough center ribs and stems removed
1/4 cup extra-virgin olive oil
1/2 lemon
Kosher salt
Freshly ground black pepper
Large chunk of Pecorino cheese
3/4 cup chopped toasted walnuts

Steps:

  • Tear any large pieces of kale into bite sized pieces.
  • In a serving bowl, drizzle the kale with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Pecorino over the top. Finish by topping with walnuts.

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