Kale, Pecorino, and Walnut Salad

Name: Kale, Pecorino, and Walnut Salad
Cook time: 10 Minutes
Total time: 10 Minutes
Yield: Makes 6 to 8 servings
Ingredients: 2 bunches Tuscan or Lacinato kale (about 1 pound), tough center ribs and stems removed; 1/4 cup extra-virgin olive oil; 1/2 lemon; Kosher salt; Freshly ground black pepper; Large chunk of Pecorino cheese; 3/4 cup chopped toasted walnuts

By Diana Yen

September 9, 2014

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.

Tip:

If your kale leaves are tough, use your hands to massage the dressing into leaves to soften.

Recipe notes

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