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Shredded Kale Salad with Lemon, Olives and Pecorino
The green, minerally flavor of kale pairs well with sharp lemon, briny olives and funky Pecorino cheese. We rub the grated lemon zest with a little salt to fully extract the fragrant essential oils. This gives the salad extra brightness and a flavor reminiscent of preserved lemons. We like pecorino Romano, but Parmesan works nicely, too. Serve this salad as a side, or pile it on cooked rice or quinoa for a satisfying light main.
4 to 6
Servings
Tip
Don’t serve the salad immediately after tossing. Let it stand for about 15 minutes so the kale softens a bit and the flavors meld.
20 minutes
Ingredients
-
1
tablespoon grated lemon zest, plus ¼ cup lemon juice
-
Kosher salt and ground black pepper
Directions
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01In a large bowl, combine the lemon zest and ½ teaspoon salt. Rub the mixture with your fingers until fragrant and some of the lemon oil has been extracted. Add the lemon juice and the shallot to the zest-salt mixture; whisk to combine, then let stand for about 10 minutes.
Reviews
August 15, 2022
Very good
Loved this!
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