Lemon and Garlic Kale Salad

Name: Lemon and Garlic Kale Salad
Yield: 8
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*

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.