Lacinato Kale and Pecorino Salad

Lacinato Kale and Pecorino Salad Recipe

UPS sent two U-Haul trucks on Tuesday to pick up the last of the QK holiday orders. We pack each box with a lot of love, then send them off with a kiss, and I catch myself in a cycle of reloading the tracking dashboard to see how they are progressing across the country. Thankfully some quiet and calm has descended in the days since, and I've spent much of the extended holiday weekend tidying, both at home and the studio. Bills are getting paid, emails returned, articles are being read, and books have now been picked up where I abandoned them. And, I've had a few nice culinary stints in the kitchen. All of this means I'm going to close out 2014 with a hodge-podge of a post. A mix of links, and the most wintery of kale salads - a good one.

The salad is easy enough, without being obvious or predictable. It builds on a base of finely shredded lacinato kale to which and abundance of toasted pecans, pecorino cheese, and shredded Brussels sprouts are added. A strong lemon-tahini dressing is leveraged to brighten things up and take the raw edge off of the kale.

- New York Times 100 Notable Books of 2014

- David Hockney In the Now (in six minutes)

- Going to make some of this

- Taprobane

- Strategies for a Minimalst Wardrobe (parts 1, 2, 3, 4, 5)

- Soups

- Iran's Female Surf Pioneers (via Samin)

Lacinato Kale and Pecorino SaladLacinato Kale and Pecorino Salad

Lacinato Kale and Pecorino Salad

For the intended results, a few notes. I love pebbly-leafed, dark lacinato kale here. Shred it very finely and there is no need to de-stem each leaf (see photo). Also, you can toss the salad ahead of time, and pack it for lunch. On the olive front, Castelvetrano olives are my preference, but any meaty, good tasting green olives will do. Serve over quinoa, or other grain for a nice, substantial meal.

1 finely chopped shallot
scant 1/4 cup freshly squeezed lemon juice
1/3 cup extra virgin olive oil
2 teaspoons tahini
honey and salt to taste

1 bunch of lacinato kale, finely shredded
12 brussels sprouts, finely shredded
3 green onions, trimmed and finely sliced

1 cup toasted pecans, sliced
20 large green olives, pitted and sliced
2/3 cup shredded pecorino cheese

to serve: any herb flowers you might have (in this case I used coriander blossoms), optional, of course

Start by making the dressing. In a small bowl, combine the shallot with the lemon juice. Allow to sit for 5-10 minutes before whisking in the olive oil, tahini, honey, and salt.

Toss the kale, sprouts, and green onions with the dressing. Really mix it well, preferably with your hands, and then allow it to rest for ten minutes. Taste and add more salt if needed. Add the pecans, olives, and pecorino, and gently toss once more before serving topped with chopped herbs and/or herb blossoms.

Serves 4-6.

Prep time: 15 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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Comments

  • How do i shred brussels sprouts?!

    Phyllis
  • Your wonderful recipe drove me out to the frosted allotment to pick kale - well worth the frozen fingers. We added pomegranate seeds for colour and texture. A great salad for the post-Christmas detox!

    Tim
  • Your salad looks doubly delicious! I just love the bumpy dino kale and raw Brussels sprouts too, never put them together though, will definitely try and tahini dressing, extra yum! Thanks for all your wonderful posts and inspiration throughout and a Happy New Year to you and all your readers too!

    Jen @ sweetgreenkitchen
  • ........Salads are my favourite especially when done in the most un-usual way,,,like yours,,I do add extra tit-bits which does not mar the flavours,,,,Happy New Year..................Querino de-Freitas

    Querino de-Freitas
  • Kale salads are the best! I've been making a salad very similar to this almost weekly since early fall. It's nice because it keeps in the fridge a couple of days without losing its crunch. I love tossing some dried cranberries, dried cherries or even some diced Granny Smith apple in it as well. The bit of sweet adds a great note, and offsets the sharp of the cheese.

    Lynne
  • I love lemon and olive oil on a kale salad...I can't wait to try the tahini addition. Genius. This is going on the New Year's Eve menu...thanks!!

    Rebecca @ DisplacedHousewife
  • Hi Heidi, thank you for the recipe it looks delicious as usual! When you say a bunch of kale how much is it in weight or how many leaves as we grow our own. Thank you for all the wonderful recipes you have shared the past year and I look forward to your posts in the New Year. Have a great 2015!

    Heather
  • Fantastic! This looks similar to a salad readily available (for a small fortune!) at Whole Foods. I can't wait to try it.

    Kate
  • Salads sounds so good right now after all these holiday meals! This is definitely going on the to-do list. Thank you!

    Sarah from Soymilk + Honey
  • Thanks for posting the lovely "David Hockney in the Now" link and for the many great recipes every year.

    Bianca Daalder
  • Yes! I love shredded raw Brussells sprouts. So much softer than I thought...

    Adena
  • Heidi, I love your recipes but I'm vegan and would like to see good vegan substitutions if you can ?? Thank you

    Cindy F
  • can you please comment on what you used to shred the kale so finely ? i have a food processor, wondering if that is what you used or if you have a hand shredder that works for that and brussel sprouts. thank you!

    HS: Hi Eve, I just stack 3-4 leaves on top of each other, and slice through. So, no special tool - just a sharp knife makes quick work of it, especially because you don't really need to de-stalk.

    eve
  • We eat Lacinato Kale probably 5 times a week prepared the same way and I've been looking for a new recipe to mix it up! This looks so wonderful and the flavor combination sounds amazing. Can't wait to make this.

    Kari @ Cooking with Toddlers
  • This salad looks delicious! Thank you so much for introducing me to Castelvetrano olives--after reading about them on your blog over the years, they have quickly become my favorite olive, and I've enjoyed them now in all kinds of ways--including using your gin-baked olives recipe.

    Cyndi
  • fine cut, not shredded kale, pesto to flavor, chopped walnuts, asagio finely grated....flavor with lemon zest roasted red pepper and italian dsg to top...then deustche pumpernickel light leavened or best yet cook 1 cup of millett chill it then blend into salad or 1 cup basmati rice...chilled use a lot of kale and cut fine a sprig of rosemary

    ruby owings
  • Your salads always has such a finesse about them, the colours the dressing, mmm! I hope you enjoy the rest of the year and have a fantastic beginning to a new one :) Looking forward to seeing what more delicious dishes you come up with :) x

    Jules @ WolfItDown
  • looks like a great dish! i love the designer plates they look amazing too.

    Jason Galletti
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