Photo of Shaved Kale Salad with Pecorino by WW

Shaved Kale Salad with Pecorino

PersonalPoints™ per serving
Total Time
20 min
10 min
0 min
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.


Fresh lemon juice

2 Tbsp

Extra virgin olive oil

2 tsp

Table salt

¼ tsp

Black pepper


Uncooked kale

2 bunch(es), lacinato (Tuscan) kale variety, center ribs removed and leaves very thinly sliced

Fresh radish(es)

3 medium, thinly sliced

Grated Pecorino Romano cheese

6 Tbsp, shredded

Pine nuts

2 Tbsp, toasted


  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