Raw Tuscan Kale Salad with Pecorino
- 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