KALE, PECORINO, AND WALNUT SALAD
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
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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