Kale, Artichoke and Pecorino Salad Recipe

Kale, Artichoke and Pecorino Salad Recipe

  • 1/4 cup olive oil, divided
  • 3 slices pancetta, chopped, or more to taste
  • 1 (14 ounce) can artichoke hearts, drained and quartered
  • 1 bunch kale, chopped
  • 1 lemon, juiced
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 cup freshly grated pecorino cheese
  1. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir pancetta until crisp, about 7 minutes. Transfer pancetta to a paper towel-lined plate using a slotted spoon.
  2. Cook and stir artichoke hearts in the same skillet over medium heat until lightly browned, about 2 minutes per side. Transfer artichoke hearts to a plate.
  3. Place kale in a large bowl and top with artichoke hearts and pancetta. Drizzle 3 tablespoons olive oil over kale mixture and add lemon juice, salt, and pepper; toss. Sprinkle grated pecorino cheese over salad.
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