Raw Tuscan Kale Salad with Pecorino

Raw Tuscan Kale Salad with Pecorino Enlarge Image
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Makes:
4 servings
Serving Size:
1 1/4 cups
Prep:
20 mins
Stand:
5 mins
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Raw Tuscan Kale Salad with Pecorino

Ingredients
1
slice whole wheat bread, toasted until golden brown on both sides
6
tablespoons finely grated Pecorino Romano cheese
5
tablespoons lemon juice
3
tablespoons olive oil
3/4
teaspoon finely chopped anchovy fillet
1
clove garlic, grated
1/8
teaspoon ground black pepper
7
cups torn fresh kale, stems and ribs removed (about 6 ounces trimmed)
 
Olive oil

Directions

  1. Tear toasted bread into small pieces. Place bread pieces in a food processor. Cover and process until bread is the consistency of coarse crumbs.
  2. For dressing, in a screw-top jar combine 2 tablespoons of the cheese, the lemon juice, the 3 tablespoons oil, the anchovy, garlic, and pepper. Cover and shake well; set aside. Place kale in a large bowl. Shake dressing and pour over kale; toss well to coat.
  3. Let stand for 5 minutes. Add the bread crumbs and the remaining 4 tablespoons cheese. Toss well. Drizzle with additional oil.

Nutrition Facts

(Raw Tuscan Kale Salad with Pecorino)
    Per serving:
  • 251 kcal cal.,
  • 17 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 10 mg chol.,
  • 291 mg sodium,
  • 20 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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