Ingredients with Measurements:
- 1 bunch of kale, stems removed and leaves chopped
- 1/2 cup of Pecorino Romano cheese, grated
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the chopped kale and grated Pecorino Romano cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
3. Pour the dressing over the kale and cheese mixture and toss until well coated.
4. Let the salad sit for about 10 minutes to allow the kale to soften and the flavors to meld.
5. Serve and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 200
- Total fat: 16g
- Saturated fat: 4g
- Cholesterol: 15mg
- Sodium: 350mg
- Total carbohydrates: 8g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 8g
Substitutions for ingredients:
- Kale can be substituted with other leafy greens such as spinach or arugula.
- Pecorino Romano cheese can be substituted with Parmesan cheese.
Variations:
- Add sliced almonds or toasted pine nuts for some crunch.
- Add dried cranberries or raisins for a touch of sweetness.
- Add sliced apples or pears for a fruity twist.
Tips and tricks:
- Massaging the kale with the dressing for a few minutes before serving can help soften the leaves and make them more tender.
- Use a microplane grater to easily grate the Pecorino Romano cheese.
- Make the dressing ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None, as this salad is meant to be served cold.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra grated Pecorino Romano cheese and a sprinkle of black pepper.
Garnishes:
- Extra grated Pecorino Romano cheese
- Black pepper
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the kale is too tough, try massaging it with the dressing for a few minutes to help soften the leaves.
Food safety advice:
- Make sure to wash the kale thoroughly before using it in the salad.
Food history:
- Pecorino Romano cheese is a hard, salty cheese that originated in Italy and is made from sheep's milk.
Flavor profiles:
- This salad has a tangy and salty flavor from the Pecorino Romano cheese and lemon dressing, with a slight bitterness from the kale.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish with dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian