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Tuscan Kale Salad


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  • 4-6 cups kale, loosely packed, sliced leaves of Italian black midribs removed
  • juice of 1 lemon
  • 3-4 tablespoons extra-virgin olive oil
  • 2 cloves garlic mashed
  • salt & pepper to taste
  • hot red pepper flakes, to taste
  • 2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
  • 1/2 cup freshly made bread crumbs from lightly toasted bread


Servings 4


Step 1

1. Whisk together lemon juice, olive oil garlic salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.

2. Pour over kale in serving bowl and toss well.

3. Add 2/3 of the cheese and toss again.

4. Let kale sit for at least 5 minutes. Add bread crumbs toss again, and top with remaining cheese.

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