Kale Salad

Lemon-Garlic Kale Salad

If you haven't tried raw kale, this appetizing salad is an excellent incentive. A 30-minute douse in garlic-and-lemon-infused olive oil softens the vitamin-laden leaves. Flakes of salty, aged Pecorino Romano cheese and a handful of toasty pine nuts enhance the wow factor of the leafy superfood.

Makes 8 servings


  • 8 ounces fresh kale (about 6 cups trimmed)
  • 1 small lemon
  • ¼ cup extra virgin olive oil
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup shaved Percorino Romano
  • ¼ cup pine nuts, toasted*


Trim and discard stem and center vein from kale. Wash kale; dry with paper towels. Lay leaves one on top of the other; roll up and slice. Place in serving bowl. Zest lemon; set aside. Juice lemon. Whisk together lemon juice, olive oil, garlic, salt and pepper; pour over kale, tossing to coat kale thoroughly. Let stand at least 30 minutes to soften kale. Before serving, toss in Percorino Romano, pine nuts and lemon zest.

*To toast pine nuts, heat in a skillet over medium-high heat for 4 to 5 minutes, stirring frequently near end of toasting.