Lacinato Kale and Pecorino Salad
Thin ribbons of lacinato kale get a quick lemon-garlic dressing, a little massage, and a snowy finish of Pecorino Romano. Toasted breadcrumbs add crunch, making this a sturdy salad that works well with pasta, roast fish,
- Total time
- 25 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 20mCook 5mItalian-AmericanSalads
Lacinato kale, also called Tuscan kale or dinosaur kale, has dark, bumpy leaves and a slightly sweeter flavor than curly kale. It is sturdy enough to handle a bright dressing without wilting right away.
The trick is to slice the leaves thinly and rub them with the dressing for a minute. This softens the kale and helps the lemon, garlic, and olive oil coat every bite.
Pecorino Romano brings salty, sharp flavor, so you do not need much else. A handful of toasted breadcrumbs gives the salad a crisp finish and makes it feel complete.
01What you'll need
Ingredients
10 items · 4 servings
- 1 large bunch lacinato kale, about 10 ounces whole or 8 ounces trimmed leaves
- 1/3 cup plain panko or coarse dry breadcrumbs, about 20 g
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 small garlic clove, finely grated or minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup finely grated Pecorino Romano cheese, about 1 1/2 ounces
02How to make it
Step-by-step
1. Toast the breadcrumbs
Place the breadcrumbs in a dry skillet over medium heat. Cook, stirring often, for 3 to 5 minutes, until golden and crisp. Transfer them to a plate so they do not keep browning in the hot pan.
2. Strip the kale
Pull the kale leaves away from the tough center stems. You can do this with your hands or by running a knife along each side of the stem. Discard the stems or save them for soup or a sauté.
3. Slice the leaves
Stack a few kale leaves at a time, roll them up, and slice crosswise into thin ribbons. This cut is called a chiffonade, which simply means very thin strips. Add the sliced kale to a large bowl.
4. Mix the dressing
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, Dijon mustard, salt, and black pepper. Whisking helps the oil and lemon juice come together into a smooth dressing.
5. Massage the kale
Pour about two-thirds of the dressing over the kale. Use clean hands to rub and squeeze the leaves gently for 1 to 2 minutes, until they look darker, glossy, and slightly softer.
6. Add the cheese
Sprinkle in the grated Pecorino Romano and toss well. Taste a leaf. Add more dressing, a pinch more salt, or extra lemon juice if the salad needs it, keeping in mind that Pecorino is naturally salty.
7. Finish and serve
Add the toasted breadcrumbs just before serving and toss lightly. Serve right away for the most crunch, or let the salad sit for up to 30 minutes if you like the kale a little more tender.
03From our kitchen
Cook's tips
- Make-ahead: Wash, dry, stem, and slice the kale up to 1 day ahead. Store it in an airtight container or zip-top bag with a paper towel to absorb extra moisture.
- Dressing ahead: The lemon-garlic dressing can be made up to 2 days ahead and refrigerated. Let it sit at room temperature for a few minutes, then whisk before using.
- Storage: Dressed kale salad keeps well in the refrigerator for about 1 day, though the breadcrumbs will soften. If you know you will have leftovers, add breadcrumbs only to the portions you are serving.
- Swaps: Parmesan can stand in for Pecorino Romano, but it is milder and usually less salty. Curly kale also works; slice it finely and massage it a little longer.
- Gluten-free option: Use gluten-free breadcrumbs, toasted chopped almonds, or toasted sunflower seeds instead of regular panko.
- Garlic control: For a softer garlic flavor, let the grated garlic sit in the lemon juice for 5 minutes before whisking in the oil and other dressing ingredients.
Cook's note
Dry kale is easier to dress than wet kale. After washing, use a salad spinner or pat the leaves well with a clean towel so the dressing clings instead of sliding off.
04Frequently asked
Questions & answers
Can I use curly kale instead of lacinato kale?
Yes. Curly kale has a tougher texture, so remove the stems carefully, slice the leaves thinly, and massage them for 2 to 3 minutes instead of 1 to 2 minutes.
Do I really need to massage the kale?
For this salad, yes. Massaging means rubbing the leaves with dressing using your hands. It softens the fibers, reduces the raw bite, and helps the kale taste seasoned all the way through.
What is Pecorino Romano?
Pecorino Romano is a firm, salty Italian cheese made from sheep’s milk. It has a sharper flavor than Parmesan, which is why a small amount gives the salad a lot of character.
Can I make this salad without breadcrumbs?
Yes. Skip them for a simpler salad, or replace them with toasted nuts or seeds for crunch. Toasted almonds, walnuts, pine nuts, or sunflower seeds all work well.
How do I keep the salad from tasting too salty?
Start with the measured salt, then taste after adding the Pecorino. If your cheese is very salty, you may not need any extra salt at the end. More lemon juice can also balance the flavor.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat14 g
- 18%
- Saturated Fat3 g
- 15%
- Cholesterol11 mg
- 4%
- Sodium354 mg
- 15%
- Total Carbohydrate8 g
- 3%
- Dietary Fiber3 g
- 11%
- Total Sugars1 g
- Protein6 g
- 12%
- Vitamin D0.1 mcg
- 1%
- Calcium272 mg
- 21%
- Iron1.3 mg
- 7%
- Potassium230 mg
- 5%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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