Kale Salad Recipe

This Kale Salad Recipe features a simple lemon and oil dressing.

| October 2013

  • With pecorino cheese and an oil dressing, this Kale Salad Recipe is a fresh choice for your dinner table.
    Photo Courtesy Oxmoor House
  • Learn to make the most of any season's produce with the "Pick Fresh Cookbook."
    Cover Courtesy Oxmoor House

Pick Fresh Cookbook (Oxmoor House, 2013) offers readers all they need to choose the best produce from any season, whether they shop at the farmer’s market or their local big store. With a simple lemon and oil dressing, this Kale Salad Recipe will please any palate.

You can purchase this book from the GRIT store: Cooking Light Pick Fresh Cookbook.

More from Cooking Light Pick Fresh Cookbook

Kale Salad Recipe

Hands-on time: 14 min. Total time: 19 min.

A simple lemon and oil dressing with quality pecorino cheese is a must-try. If you doubt the raw kale craze, harvest leaves after one or two winter frosts, when the starches convert to natural sugars. Lacinato kale is a good option for this salad, paired with the colorful chard variety Bright Lights.

1 tablespoon fresh lemon juice
1 tablespoon olive oil
1⁄2 teaspoon sugar
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon kosher salt
4 cups torn kale leaves
2 cups torn Swiss chard leaves
4 teaspoons unsalted pumpkinseed kernels
1⁄4 cup sliced green onions (about 2)
1 ounce shaved fresh pecorino Romano cheese (about 1⁄4 cup)



Combine first 5 ingredients, stirring until sugar dissolves.

Add kale and chard; toss. Let stand 10 minutes.






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