Kale, Pecorino, and Walnut Salad Recipe

Kale, Pecorino, and Walnut Salad Recipe

  • 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
  1. Tear any large pieces of kale into bite sized pieces.
  2. In a serving bowl, drizzle the kale with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Pecorino over the top. Finish by topping with walnuts.
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