This salad is really easy to make and really delicious. I could eat it all day in a giant mixing bowl. I may have done that.
I don’t always massage my kale mostly out of laziness. It’s always worth it and always better when you do. It breaks it down and makes it easier to eat and digest. You can massage it in a number of different ways depending on what the final salad is going to be. As a base I use good olive oil no matter what and then will add citrus, salt, pepper, etc.
Another great thing about this kale salad is that it stores really well. This is true of most kale salads because the leaves don’t get soggy and wilt nearly as fast as standard lettuce or lighter greens. I made a batch of this and it stored in the fridge for a good 4 days with losing very little of it’s overall texture.
If you want to switch it up you can always shred or grate the pecorino.
Lastly, I recently signed up for Bloglovin. It let’s you subscribe to mutliple blogs you like and get a digest of all their latest posts in one email. You can check it out here: Follow my blog with Bloglovin.
Let me know what you think in the comments below!
Simple Kale Almond Pecorino Salad with a Lemon Shallot Dressing
- 10 ounces kale torn or baby kale, about 1 large bunch
- 1 cup almonds toasted
- 1/2 cup pecorino cheese shaved
- 1/4 cup lemon juice about 1 to 2 lemons depending on size
- 5 tbsp olive oil
- 1 tbsp shallots minced
- 2 tbsp rice vinegar
- salt and pepper
Put your cleaned, dried, torn kale into a large mixing bowl. Add 1 tablespoon of olive oil and a squeeze of lemon. Massage the kale for a few minutes until it is soft and broken down.
Toast your almonds in a pan for 3-5 minutes until they are slightly browned, but not burnt. Add them into the kale bowl.
Combine remaining olive oil, lemon juice, shallots, rice vinegar and salt and pepper to taste in a bowl. If you have an immersion blender use that to blend them all together. You can also use a regular blender or food processor. You should really buy an immersion blender tough :). Toss the salad in the dressing.
Top with shaved pecorino cheese and serve!