Zesty Tuscan Kale Salad with Pecorino and Toasted Breadcrumbs
This Raw Tuscan Kale Salad, inspired by a delightful recipe from the New York Times, showcases the beautiful flavors of fresh Tuscan kale. This vibrant salad is a perfect blend of textures and tastes, featuring crispy homemade breadcrumbs, rich pecorino or parmesan cheese, and a zesty lemon dressing that invigorates every bite. The added lemon zest enhances the flavor profile, providing a refreshing twist that complements the earthy greens. Ideal as a light side dish or a nutritious main, this salad is not only delicious but also packed with nutrients. Enjoy the crunchiness of the kale paired with the creaminess of the cheese, making it a delightful experience for your palate. Perfect for any gathering or simple family dinner!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Tuscan kale
1 bunch (Stems trimmed, sliced into 3/4-inch-wide ribbons)
Bread (or homemade breadcrumbs)
1 slice or 1/4 cup (Toasted and coarsely crushed)
Garlic
1/2 clove (Finely chopped or grated)
Pecorino cheese (or Parmesan cheese)
1/4 cup (Finely grated, plus more for garnish)
Extra virgin olive oil
3 tablespoons (More for garnish)
Lemon zest
1 teaspoon (Zested from a fresh lemon)
Lemon
1 (Juiced)
Kosher salt
1/4 teaspoon (As is)
Red pepper flakes
1/8 teaspoon (As is)
Black pepper
to taste (Freshly ground)
Instructions
1
Start by trimming the bottom 2 inches from the kale stems and discard them. Slice the kale leaves and their ribs into 3/4-inch-wide ribbons, yielding about 4 to 5 cups. Place the sliced kale in a large mixing bowl.
2
If you're using a slice of bread, toast it until golden brown on both sides. Once toasted, tear it into small pieces and pulse in a food processor to create coarse crumbs.
3
For the dressing, finely chop or use a microplane to grate the garlic. In a separate small bowl, combine the grated garlic, 1/4 cup of finely grated pecorino cheese, 3 tablespoons of extra virgin olive oil, lemon juice, lemon zest, kosher salt, red pepper flakes, and black pepper to taste. Whisk the ingredients together until well combined.
4
Pour the dressing over the kale and toss thoroughly until the leaves are well coated. This may require some time as the dressing is thick and should cling to the leaves beautifully.
5
Let the salad sit for approximately 5 minutes to allow the flavors to meld. Before serving, top with the toasted breadcrumbs, additional cheese, and a drizzle of olive oil to enhance the presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in the Zesty Tuscan Kale Salad?
The main ingredient is one bunch of Tuscan kale, with the stems trimmed and leaves sliced into ribbons.
How should the kale be sliced for this recipe?
The kale leaves and ribs should be sliced into 3/4-inch-wide ribbons.
What type of cheese can be used in this salad?
You can use either finely grated Pecorino cheese or Parmesan cheese.
How do I make the toasted breadcrumbs?
Toast a slice of bread until golden, tear it into pieces, and pulse it in a food processor to create coarse crumbs.
What are the ingredients for the zesty lemon dressing?
The dressing consists of grated garlic, pecorino cheese, extra virgin olive oil, lemon juice, lemon zest, kosher salt, red pepper flakes, and black pepper.
How long should the salad sit before serving?
The salad should sit for approximately 5 minutes to allow the flavors to meld properly.
How much kale does one bunch typically yield?
One bunch of Tuscan kale yields about 4 to 5 cups when sliced.
What is the purpose of adding lemon zest to the recipe?
Lemon zest enhances the flavor profile by providing a refreshing twist that complements the earthy greens.
Is the kale cooked in this recipe?
No, this is a raw kale salad where the leaves are softened by the dressing.
How much olive oil is required for the dressing?
The recipe calls for 3 tablespoons of extra virgin olive oil for the dressing, plus more for garnish.
What provides the spicy kick in this salad?
A 1/8 teaspoon of red pepper flakes adds a subtle heat to the dressing.
How should the garlic be prepared?
The garlic should be finely chopped or grated using a microplane.
What is the best way to coat the kale with dressing?
Pour the dressing over the kale and toss thoroughly; since the dressing is thick, it may take some time to coat the leaves evenly.
Can I substitute breadcrumbs with something else?
The recipe suggests using a slice of bread toasted and crushed, or 1/4 cup of pre-made homemade breadcrumbs.
What is the inspiration for this recipe?
This recipe is inspired by a delightful Tuscan kale salad recipe from the New York Times.
How many ingredients are needed in total?
There are 10 ingredients required for this recipe.
What are the final garnishes for the salad?
Top the salad with toasted breadcrumbs, additional cheese, and a drizzle of olive oil before serving.
How much kosher salt is used?
The recipe uses 1/4 teaspoon of kosher salt.
What part of the kale should be discarded?
Trim and discard the bottom 2 inches from the kale stems.
What is the texture of the dressing?
The dressing is thick and designed to cling beautifully to the kale leaves.
Is this salad suitable for a main dish?
Yes, it is versatile enough to be served as either a light side dish or a nutritious main.
How much lemon juice is needed?
The recipe uses the juice of one whole lemon.
Can I use pre-ground black pepper?
Freshly ground black pepper is recommended to taste for the best flavor.
What are the health benefits mentioned for this salad?
It is described as a nutritious meal packed with nutrients and healthy earthy greens.
What tags are associated with this recipe?
Tags include salad, kale, tuscan, vegetable, healthy, pecorino, lemon, gluten-free, easy, and light meal.
How much lemon zest is required?
The recipe calls for 1 teaspoon of lemon zest.
Is this recipe considered easy to make?
Yes, it is tagged as an 'easy' recipe suitable for simple family dinners.
Can Parmesan be used instead of Pecorino?
Yes, Parmesan cheese is a perfectly acceptable substitute for Pecorino.
What type of kale is specifically requested?
The recipe specifically calls for Tuscan kale, also known as Lacinato or Dinosaur kale.
Should the breadcrumbs be fine or coarse?
The bread should be pulsed to create coarse crumbs for added crunch.