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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.
tablespoon grated lemon zest, plus ¼ cup lemon juice
Kosher salt and ground black pepper
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.