Kale Pecorino Lemon Salad at Charolette Collins blog

Kale Pecorino Lemon Salad. Transfer the garlic to a small bowl. 1 large bunch kale, washed and trimmed of stems 4 ounces pecorino romano, grated 2 lemons, juiced 1/2 cup olive oil kosher salt and fresh black pepper, to taste. Tuscan kale is massaged with olive oil and salt, sprinkled with toasted pine nuts, shaved pecorino and red pepper flakes. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Toss in a large bowl with cheese. 1 bunch kale 3 ounces pecorino romano cheese, grated juice of 3 lemons (about 1/2 cup) 1/4 cup olive oil. Kale salad with pecorino and lemon adapted from the kitchn. In a small bowl, beat together lemon juice and oil with a fork, pour over. Make this lemony kale salad! Cut ribs from kale, roll leaves together like a cigar, and slice thinly. Charred lemon and tuscan kale salad! Kale salad with pecorino and lemon serves 4. Roll several kale leaves lengthwise and using the point of a chef’s knife, cut away the thick center stem. 1 bunch tuscan kale (also known as black or lacinato kale);

In a small bowl, beat together lemon juice and oil with a fork, pour over. Kale salad with pecorino and lemon adapted from the kitchn. 1 bunch kale 3 ounces pecorino romano cheese, grated juice of 3 lemons (about 1/2 cup) 1/4 cup olive oil. Charred lemon and tuscan kale salad! Cut ribs from kale, roll leaves together like a cigar, and slice thinly. Toss in a large bowl with cheese. Tuscan kale is massaged with olive oil and salt, sprinkled with toasted pine nuts, shaved pecorino and red pepper flakes. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. 1 large bunch kale, washed and trimmed of stems 4 ounces pecorino romano, grated 2 lemons, juiced 1/2 cup olive oil kosher salt and fresh black pepper, to taste. Kale salad with pecorino and lemon serves 4.

Raw Kale Salad with Pecorino (or Parmesan) and Lemon Recipe

Kale Pecorino Lemon Salad Roll several kale leaves lengthwise and using the point of a chef’s knife, cut away the thick center stem. 1 large bunch kale, washed and trimmed of stems 4 ounces pecorino romano, grated 2 lemons, juiced 1/2 cup olive oil kosher salt and fresh black pepper, to taste. Roll several kale leaves lengthwise and using the point of a chef’s knife, cut away the thick center stem. 1 bunch kale 3 ounces pecorino romano cheese, grated juice of 3 lemons (about 1/2 cup) 1/4 cup olive oil. 1 bunch tuscan kale (also known as black or lacinato kale); Kale salad with pecorino and lemon adapted from the kitchn. Toss in a large bowl with cheese. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Charred lemon and tuscan kale salad! Make this lemony kale salad! In a small bowl, beat together lemon juice and oil with a fork, pour over. Tuscan kale is massaged with olive oil and salt, sprinkled with toasted pine nuts, shaved pecorino and red pepper flakes. Transfer the garlic to a small bowl. Cut ribs from kale, roll leaves together like a cigar, and slice thinly. Kale salad with pecorino and lemon serves 4.