Lacinato Kale And Pecorino Salad
This hearty and nutritious kale salad is a vibrant medley of flavors and textures. The zesty dressing adds a tangy kick to the crisp shredded kale, brussels sprouts, and green onions, while the toasted pecans and olives provide a satisfying crunch. Topped with shredded pecorino cheese and fragrant herb blossoms, this salad is a delightful ensemble of fresh ingredients that blend harmoniously to create a memorable dish.
— Constant Cookbook
Ingredients
- 1 finely chopped shallot
- scant 1/4 cup freshly squeezed lemon juice
- 1/3 cup extra virgin olive oil
- 2 teaspoons tahini
- honey and salt to taste
- 1 bunch of lacinato kale, finely shredded
- 12 brussels sprouts, finely shredded
- 3 green onions, trimmed and finely sliced
- 1 cup toasted pecans, sliced
- 20 large green olives, pitted and sliced
- 2/3 cup shredded pecorino cheese
- to serve: any herb flowers you might have (in this case I used coriander blossoms), optional, of course
Instructions
- Start by making the dressing. In a small bowl, combine the shallot with the lemon juice. Allow to sit for 5-10 minutes before whisking in the olive oil, tahini, honey, and salt.
- Toss the kale, sprouts, and green onions with the dressing. Really mix it well, preferably with your hands, and then allow it to rest for ten minutes. Taste and add more salt if needed. Add the pecans, olives, and pecorino, and gently toss once more before serving topped with chopped herbs and/or herb blossoms.
Prep Time
PT15M
Yield
Serves 4-6.
Nutrition
- Calories: 274 kcal
- Carbohydrate Content: 13 g
- Protein Content: 8 g
- Fat Content: 23 g
- Fiber Content: 5 g
- Sugar Content: 3 g
- Serving Size: 1 serving
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