One of our favorite late summer and early autumn salads is quite simple: just kale, Pecorino Romano, and a light vinaigrette.
Recipe: Kale Salad with Pecorino and Lemon
Black and green kale comes in season at the end of the summer, and often it's the only green hardy enough to survive late into the fall. So this salad is a favorite staple; it's so rich and delicious, yet so simple, and it gives us that green dish we crave later in the fall. It's chewy, salty, robust and yet also vibrant with the rich kale greens.
This time of the summer, when kale is just emerging, is even better for this salad. You can find young, tender kale and chard, which also works well. You may find Lacinato Kale or Black Kale - Cavolo Nero. We're were working with Lacinato so that's what's in the photo above.
All you really need to do is shave the kale very thin with a good chef's knife; roll it and shave it thinly into shreds. Then toss with the cheese and vinaigrette. It's best when it sits for a bit; the lemon juice pickles the kale a bit and makes it more tender.
Pecorino is a sheep's milk cheese related to Parmesan, but stronger and more robust. Parmesan can be substituted in this recipe, or even the Piave we mentioned last week. But we really prefer the Pecorino - its strong, salty taste balances the meaty flavor and thick texture of the kale.
Kale Salad with Pecorino and Lemon
serves 4
1 large bunch kale, washed and trimmed of stems
4 ounces Pecorino Romano, grated
2 lemons, juiced
1/2 cup olive oil
Kosher salt and fresh black pepper, to taste
Roll several kale leaves lengthwise and using the point of a chef's knife, cut away the thick center stem. Discard. Roll the remaining stack of de-veined leaves into a tight cigar shape and slice into thin ribbons.
Toss the shaved kale with the cheese. Whisk the lemon juice and olive oil and pour over the salad. Taste and season with salt and pepper. Let the salad sit at room temperature for an hour before serving.
Related: Recipe: Rainbow Chard Salad with Raisins and Walnuts
Comments (10)
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I am definitely going to try this preparation (my husband is going to plant Lacinato in the garden again this fall). If you are a big kale fan (like I am -- crazy about the stuff), you must try the Caldo Verde recipe from the Gourmet Cookbook. It is simple and outstanding. Also, another favorite way to eat kale is to wilt in olive oil and garlic, and serve on crostini with more olive oil (be generous) and some Maldon Sea Salt. I have been known to make a meal out of this!
view jora's profile
We go to this Brazilian restaurant and they do this shredded kale, garlic, vinegar, and oil salad and it's simple and delish.
view PinkThumb's profile
I think that I'd lightly steam the kale first. Raw kale is a bit too rough for me.
view quercus's profile
Are you not going to credit this where it appeared a year ago - in the NYTimes?
view any such name's profile
http://www.nytimes.com/2007/10/24/dining/241arex.html?ref=dining
view any such name's profile
Thanks for the link any such name! I didn't remember that particular recipe (linked to it in that week's Times Roundup though).
Kale salad with Pecorino is one of those classic dishes that really have no origin, and I usually prepare it a little more simply.
Thanks for the link, though.
view faith's profile
This is an all-time favorite of mine and since my mother has been making this for atleast 20 years, I'm positive that the NY Times article isn't the first time the world was introduced to this.
view HelloChloe's profile
Well, this turned out to be delicious! The first time I've enjoyed kale :) I'll have to experiment more.
view lisbet's profile
I thought this was good, but actually needed a little more complexity. Next time, in the lemon and olive oil mix, I'm going to add one minced garlic clove and a tiny bit of anchovy paste.
view melissagbl's profile
I used to get a variation of this at the North Coast Co-op in Humboldt County, California. It had cooked/cooled quinoa and feta cheese instead of a pecorino. I called them yesterday to get the recipe and I guess they also bulk it up a bit sometimes by adding bulgar, spinach, olives and spearmint. Sounds delicious!
view KendraMcQ's profile