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by Adobestock/happyimages
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With pecorino cheese and an oil dressing, this Kale Salad Recipe is a fresh choice for your dinner table.
Photo Courtesy Oxmoor House
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Learn to make the most of any season's produce with the "Pick Fresh Cookbook."
Cover Courtesy Oxmoor House
6
SERVINGS
Ingredients
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon sugar
- 1/2teaspoon 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)
Directions
- Combine first 5 ingredients, stirring until sugar dissolves.
- Add kale and chard; toss. Let stand 10 minutes.
- While greens stand, heat a skillet over medium heat.
- Add kernels to pan, and cook 5 minutes or until browned, stirring frequently.
- Add kernels, onions, and cheese to greens; toss.
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.
More from Cooking Light Pick Fresh Cookbook:
CALORIES 65; FAT 4g (sat 0.8g, mono 2g, poly 0.8g); PROTEIN 2.6g; CARB 6.3g; FIBER 1.4g; CHOL 2mg; IRON 1.4mg; SODIUM 234mg; CALC 87mg
Nutrition Note: One cup of kale offers more than a day’s worth of vitamin A, which is critical for eye health. It has nearly double the amount of most other greens.
Reprinted with permission from Cooking Light Pick Fresh Cookbook, published by Oxmoor House, 2013.
