Tuscan Kale Salad

Tuscan Kale Salad

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 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

  • cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan

  • ½

    cup freshly made bread crumbs from lightly toasted bread


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.


Facebook Conversations