Shredded Kale Salad with Lemon, Olives and Pecorino
The green, minerally flavor of kale pairs well with sharp lemon, briny olives and funky Pecorino cheese. We rub the grated lemon zest with a little salt to fully extract the fragrant essential oils. This gives the salad extra brightness and a flavor reminiscent of preserved lemons. We like pecorino Romano, but Parmesan works nicely, too. Serve this salad as a side, or pile it on cooked rice or quinoa for a satisfying light main.
Serves 4 to 6
Ingredients
- 1 tbsp. grated lemon zest, plus ¼ c. lemon juice
- Kosher salt and ground black pepper
- 1 medium shallot, minced
- 1 tsp. honey
- ⅓ c. extra-virgin olive oil
- 2 medium bunches lacinto kale (1 lb.), stemmed and thinly sliced
- 1 c. lightly packed fresh basil, roughly chopped
- 3 scallions, cut into ½-in. pieces on the diagonal
- ½ c. pitted green olives, chopped
- 2 oz. pecorino Romano or Parmesan cheese, finely grated (1 c.), plus more to serve
Print Recipe
Instructions:
- In a large bowl, combine the lemon zest and ½ teaspoon salt. Rub the mixture with your fingers until fragrant and some of the lemon oil has been extracted. Add the lemon juice and the shallot to the zest-salt mixture; whisk to combine, then let stand for about 10 minutes.
- Add the honey, 1 teaspoon pepper and the oil; whisk to combine. Add the kale, basil, scallions, olives and the grated cheese to the bowl, then toss until well combined. Let stand for about 15 minutes to allow the kale to soften slightly.
- Taste and season with salt and pepper. Transfer the salad to a serving bowl and sprinkle with additional cheese.
