Raw Tuscan Kale Salad Recipe

A beautiful, shredded, raw kale salad tossed in a vibrant, lemony-pecorino dressing. From Melissa Clark's new cookbook, In the Kitchen with A Good Appetite. The first thing I made after getting back from Rome.

Raw Tuscan Kale Salad

Sometimes a kale salad is in order. And this is one of those times. I'm home. My suitcase is unpacked. My laundry is done. Fresh flowers are finding their way back into Mason jars, and the avalanche of mail is, quite honestly, being ignored. Travel time from our apartment in Testaccio to our front door in San Francisco: twenty hours. Twenty. Hours. It hurts to even type that. And not to whine about it too much, but flights like that mess me up - the lack of sleep, the dehydration, the weird food. On the worst flights I sometimes get headaches that turn into nausea. I end up craving extra-wholesome food for days after arriving home. This time, my first day back, I turned out a super satisfying lunch inspired by two recipes in Melissa Clark's new cookbook, In the Kitchen with A Good Appetite.

Raw Kale Salad Recipe

The first thing I made was her shredded raw kale salad. Lots of greens tossed in a vibrant, lemony-pecorino dressing. The recipe calls for just a handful of ingredients, but they all deliver - crunchy, toasted breadcrumbs, red pepper flakes, good olive oil. Simple, but special. It's a salad I threw together for lunch, but also something I can imagine making for friends or family when they come over. And I can imagine endless ways you might work it into a one-dish meal. Make a bit of extra dressing, add some farro to the mix, and top with a poached egg, for example. Or, incorporate some roasted winter squash alongside the kale. Or, do a more finely chopped version before folding into a bowl of seasoned quinoa.

Raw Kale Salad Recipe

I ate the kale salad alongside Melissa's mustard and pickle-spiked tofu salad served on toasted poppy seed wheat bread. At that moment, few things would have tasted better. I suspect both recipes will become regulars around here.

Raw Kale Salad Recipe

So, it's nice to be home. I have a couple Rome-centric posts on the near horizon. One with an extra-special recipe from a very unique place, and one compiling a list of my favorite places from this trip with links to some of the sites that helped me plan this trip. Now that I'm not jet-lagged I might be able to wrangle them into something comprehensible...

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Raw Tuscan Kale Salad

I doubled up on the breadcrumbs here. Because who doesn't like a bit of extra crunch? That is reflected in the recipe below. And for those of you without access to pecorino, freshly grated Parmesan would be a reasonable substitute.

1 bunch Tuscan kale (for ex: black or lacinato)
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs

1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch

1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish

3 tablespoons extra-virgin olive oil, plus additional for garnish

Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)

1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste

Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.

If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.

Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.

Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.

Prep time: 10 minutes - Cook time: 5 minutes

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

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I do love a good kale recipe! I've never heard of Tuscan kale however.

Samantha Angela @ Bikini Birthday

Isn't home cooked food the best? The last time I was in Italy - though we certainly ate well and loved every second of the trip (especially the food in the Emilia Romagna region) - coming home I was so grateful not only for everything we have available to us here (food renaissance!), but also for the simple pleasure of something made at home.

Alex (Simmer Boston)

It looks real healthy and tasy. Perfect for a light lunch. Thanks for posting.

Asim Usta

Kale has been on my "to do list" for a long time, and a raw kale recipe sounds even more appealing to a salad lover.

Bogna@Pots and Frills

Great salad recipe! I loooove kale!


I've been afraid to try kale raw, but it sure looks delicious!

Jessica @ How Sweet

Kale salad prepared this way is one of my favorites, although I've never tried it with bread crumbs. It must add a nice texture.


Tuscan kale (cavolo nero) eaten raw is something that definitely inspires me even though I've always associated it with long-cooking preparations such as the traditional "ribollita" soup. One idea that has popped up in my head reading your post, is to use it to make a fresh winter pesto instead of basil. By the way, I fully agree with airline meals: it always, always sucks! I'm looking forward to reading your next posts about Rome.


I just made it now and am enjoying it for dinner with an egg salad sandwich (not the crappy kind). Gorgeous :)

Joe @ Eden Kitchen

I"m still waiting for Melissa's book to arrive. So thanks for posting this recipe, which I think I'll make for guests coming for dinner on Sunday.


I've been eying Melissa Clark's new cookbook! This looks like such a healthy dinner. I like that everything you make is so nutritious. I feel healthy just looking at it.

Shaheen {The Purple Foodie}



Fresh kale and Swiss chard are both showing up in our farmers markets right now. I usually saute mine with lots of garlic and olive oil but I really like your method of making the dressing and letting it wilt the salad a bit. The addition of lemon is probably a perfect touch. I am definitely going to give this a try.

Laura @ SweetSavoryPlanet

This salad looks soooooo wholesome and satisfying right now. I've been in the office all day and can't wait to get our of this stale air (the air con broke!) and go home and try this. Thanks :)

Joe @ Eden Kitchen

This sounds healthy and tasty! I've never made a kale salad -- it always finds its way into minestrone-style soups around these parts.

Coco @ Opera Girl Cooks

That sandwich and salad sound like the perfect lunch, especially with that poppy seed wheat bread. I've been hesitant to try a raw kale salad but this one sounds like it might change that.


Welcome home! :) This has nothing to do with your recipe, but I just wanted to tell you that, from what I can see on this blog and your flickr, there is a great sense of cohesion in your life. Your aesthetic tastes and artistic sensibilities are so consistent from your choice of dinnerware, your recipes, your photographs, and even your dinner table. It's beautiful. I love it.

Satpreet Kahlon

We are very glad that you made it home safe. I hate to travel that long but, it is nice to walk back into your own home. The salad looks wonderful and I know that you needed something easy and nutritious. I make this on very hot days and sometimes late at night for a snack. I can not wait until you share the rest of your trip with us but, take a little time to yourself and enjoy your surroundings again.


Oh i am so with you on the traveling part. Any flight over 8 hours take me about 24 hours to recover from. If there is more than 6+ hour time difference it takes me 3 days to recover. I usually end up needing a vacation from my vacation :) but most of the time i have to get right back to work it is hard. As far as Kale i am one of those that do not use it enough, i always substitue spinach for Kale, i don't know why but never bean a huge kale fan. Maybe i am not doing the right recipe. So i must give this salad a try. Thanks! And hope you are recovering.


I love kale. I use it in soups whenever I can - it is so healthy and so underused! Do you let the salad sit in order for the leaves to soften, or just for the flavors to marinate?

Liz from Simple Italian Cooking

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