Recipes
Lemon and Garlic Kale Salad
If you haven’t tried raw kale, this appetizing salad pairs the superfood with Pecorino Romano cheese and toasted pine nuts.
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
Ingredients
- 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*
Directions
- 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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