Follow these steps for perfect results
Tuscan Kale
Tough center ribs and stems removed, torn into bite-sized pieces
Extra-virgin Olive Oil
Lemon
Juiced
Kosher Salt
Freshly Ground Black Pepper
Pecorino Cheese
Shaved
Toasted Walnuts
Chopped
Tear large pieces of kale into bite-sized pieces.
Place kale in a serving bowl.
Drizzle with extra-virgin olive oil.
Squeeze lemon juice over the kale.
Sprinkle with kosher salt and freshly ground black pepper.
Toss until well mixed.
Taste and adjust seasoning as needed.
Use a vegetable peeler to shave thin pieces of Pecorino cheese over the top.
Finish by topping with chopped toasted walnuts.
Serve immediately.
Expert advice for the best results
Massage the kale with olive oil and lemon juice to tenderize it.
Toast the walnuts for enhanced flavor.
Adjust the amount of lemon juice and salt to taste.
Add other vegetables like sliced red onion or cherry tomatoes.
Everything you need to know before you start
5 mins
The kale can be massaged and stored in the refrigerator for a few hours. Add the cheese and walnuts just before serving.
Serve in a rustic bowl, garnished with extra shaved Pecorino and walnuts.
Serve as a side salad with grilled fish or chicken.
Serve as a light lunch.
Crisp and refreshing, complements the salad's acidity
Discover the story behind this recipe
Emphasizes fresh, simple ingredients.
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