Raw Tuscan Kale Salad with Pecorino
slice whole wheat bread, toasted until golden brown on both sides
tablespoons finely grated Pecorino Romano cheese
tablespoons lemon juice
tablespoons olive oil
teaspoon finely chopped anchovy fillet
clove garlic, grated
teaspoon ground black pepper
cups torn fresh kale, stems and ribs removed (about 6 ounces trimmed)
- Tear toasted bread into small pieces. Place bread pieces in a food processor. Cover and process until bread is the consistency of coarse crumbs.
- 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.
- 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