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.