Pixicook
LoginGet Started
    HomeRecipesSaladTuscan Kale Salad with Pecorino and Chili-Lemon Dressing
    recipe image

    Tuscan Kale Salad with Pecorino and Chili-Lemon Dressing

    clock-icon30 minutes
    author-image
    Author
    Pixicook editorial team

    A refreshing Tuscan kale salad with a zesty chili-lemon dressing, crispy croutons, and finely grated Pecorino Romano cheese.

    Ingredients for Tuscan Kale Salad with Pecorino and Chili-Lemon Dressing

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Tuscan Kale, stems removed and leaves thinly sliced

    bunch

    Substitute chevron-down

    Day-Old Bread, thinly sliced

    slices

    Substitute chevron-down

    Flat Leaf Parsley, leaves picked

    cups

    Substitute chevron-down

    Extra Virgin Olive Oil

    cups

    Substitute chevron-down

    Lemon Juice

    tablespoons

    Substitute chevron-down

    Dijon Mustard

    teaspoons

    Substitute chevron-down

    Pecorino Romano Cheese, microplaned

    cups

    Substitute chevron-down

    Garlic, microplaned

    cloves

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Crushed Red Chili Flakes

    pinches

    Substitute chevron-down

    How to Make Tuscan Kale Salad with Pecorino and Chili-Lemon Dressing

    1. Refresh Kale

    Place the sliced kale in a large bowl. Add a pinch of salt to the bowl and massage the kale for about 30 seconds until it's tenderized.

    2. Toast Bread

    Preheat your oven to 180°C (350°F). Arrange the sliced bread on a baking sheet, drizzle it with olive oil and season with salt and pepper. Bake until crisp and golden brown, about 10-15 minutes. Keep an eye on them to ensure they don't burn. Once toasted, let them cool and then break them into bite-sized croutons.

    3. Make the Dressing

    In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, garlic, Dijon mustard, grated Pecorino Romano, a few grinds of black pepper, and a pinch of crushed red chili flakes. Shake vigorously until the dressing forms an emulsion. The mustard here acts as an emulsifier, which helps to bind the oil and lemon juice together for a creamy consistency.

    4. Dress the Salad

    In the bowl with the kale, add the parsley, and toasted bread croutons. Pour about a third of the dressing over the salad and toss gently to coat all the ingredients. The key is to dress the salad just enough without making it soggy, maintaining the crispness of the croutons and the freshness of the kale. Adjust the seasoning with salt or more dressing as needed.

    Pitfalls and tips

    Massage the Kale

    Tenderize the kale by massaging with salt and dressing to break down the cellulose structure.

    Choose the Right Kale

    Opt for Lacinato or Dinosaur kale for its tenderness and slightly sweeter taste, ensuring it is fresh with dark green, unblemished leaves.

    Balance the Dressing

    Achieve a harmonious chili-lemon dressing with fresh lemon juice, adjusted chili heat, and a touch of honey or agave.

    Properly Prepare the Kale

    Remove tough stems and slice the leaves into thin ribbons (chiffonade) for even dressing coating and pleasant texture.

    Use Quality Pecorino

    Select high-quality Pecorino Romano and shave it thinly for a dramatic presentation and full flavor experience.


    Comments (0)

    Add your comment...

    Explore More Salad recipes

    Explore More Collections

    Chicken Katsu with Shredded Cabbage and Scallions

    Chicken Fried

    Broccoli Cheddar Delight Soup

    Vegetarian Winter

    Oven-Baked Crispy Bacon & Sunny-Side Up Eggs

    High Protein Breakfast

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch