Shaved Kale Salad with Pecorino
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This salad is intensely flavorful, relying on crispy kale, spicy radishes, and a rich, creamy dressing. Kale can be tough and fibrous, so we use the Tuscan variety (also known as lacinato, cavolo nero, or dinosaur) because it’s the most tender. The acid from the lemon juice helps break down the leaves even more, so be sure to fully coat each with the dressing. Let it sit for 10 minutes, then add pecorino Romano and pine nuts for the same robust creaminess you’d find in a Caesar salad.
Ingredients
Fresh lemon juice
2 Tbsp
Extra virgin olive oil
2 tsp
Table salt
¼ tsp
Black pepper
⅛ tsp
Kale
8 cup(s), lacinato (Tuscan) kale variety, center ribs removed and leaves very thinly sliced
Radishes
3 medium, thinly sliced
Grated Pecorino Romano cheese
6 Tbsp
Pine nuts (unsalted, raw or dry roasted, no sugar added)
2 Tbsp, toasted
Instructions
1
In large bowl, whisk lemon juice, oil, salt, and black pepper. Add kale and toss until coated. Let stand at room temperature, tossing occasionally, until slightly wilted, about 10 minutes.
2
Add radishes to kale and toss to combine. Divide salad among 4 plates. Top with cheese and pine nuts.
3
Serving size: 2 cups
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