Kale, Pecorino, and Walnut Salad Recipe-March 2024-www.zdask.com

　　Active Time

　　10 Minutes

　　Total Time

　　10 Minutes

　　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.

Ingredients

Makes 6 to 8 servings

　　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

Step 1

Tear any large pieces of kale into bite sized pieces.

Step 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.

　　Tip:

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