Lemon and Garlic Kale Salad

Mix nutrient-rich kale with the fresh taste of lemon and savory garlic for a satisfying salad. Shaved Pecorino Romano, made of 100% sheep’s milk, adds a sharp smoky flavor and rich texture. A sprinkling of antioxidant-packed pine nuts adds a subtle, sweet crunch.

Makes 8 servings


  • 8 oz fresh baby kale
  • 1 small lemon
  • ¼ cup extra-virgin olive oil
  • 1 clove garlic, minced
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • ½ cup shaved Percorino Romano cheese
  • ¼ cup pine nuts, toasted*


Trim and discard stems and center veins from kale. Wash kale; dry with paper towels. Place in serving bowl; set aside.

Zest lemon; set aside. Juice lemon. In a small bowl whisk together lemon juice, olive oil, garlic, salt and pepper. Drizzle over kale; toss until coated. Let stand at room temperature for 30 minutes to soften kale.

To serve, add Percorino Romano cheese, pine nuts and lemon zest; toss to combine.

*Note: To toast pine nuts, heat in a dry skillet over medium-high heat just until lightly toasted, stirring frequently.

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