summary

This simple kale salad adds a light and healthful note to rich and decadent holiday meals. Using Tuscan kale, also known as lacinato kale, the easy kale salad can be made ahead of time and served with pecorino cheese and a dressing made with fresh lemon juice. Make sure you massage the raw kale with a splash of olive oil and a bit of salt before dressing to release the oils in the leaves and to help break down some of the fiber to make it easier to chew and digest.

ingredients

2 small heads of lacinato kale
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus more to massage
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
2 ounce chunk of Pecorino cheese
2 tablespoons pine nuts, toasted

directions

Remove and discard the thick spines of the kale and shred the leaves. Add to a large serving bowl. Give a small sprinkle of salt and a little drizzle of olive oil and then use your hands to massage the kale for one minute. Set aside.
In a small mixing bowl stir together the lemon juice, Dijon mustard, 2 tablespoons grated Pecorino cheese, ½ teaspoon salt and ¼ teaspoon black pepper. Whisk in the 3 tablespoons of olive oil until completely combined.
Pour the dressing over the kale and toss to combine. Garnish with the pine nuts and Pecorino cheese shavings, to taste.

notes

The best part about a kale salad is that because the leaves are so thick and fibrous, it can sit dressed for a long time.

The best way to remove the thick spines from kale is to hold the spine in one hand and use your other hand to “strip” the leaves in the opposite direction.

You will always get more flavor from Pecorino and Parmesan cheese if you buy it whole and grate it yourself.

Other nuts that are delicious in this salad are almonds, walnuts and hazelnuts.

The best way to toast nuts is to add them to a dry pan and set them over medium-low heat. Watch them constantly and toss them around in the pan a few times until they are toasted.