Raw Baby Red Kale Salad with Chiles & Pecorino

thebrookcook.wordpress.com

I was so happy to receive my first CSA box of the season. It has been such a LONG six months without a surprise box of fresh vegetables to look forward to every week! My box was loaded with tender spring greens including beautiful baby red kale- perfect for this salad and perfect for my guest post for Sonal of simplyvegetarian777. Sonal is my oldest friend in the blogosphere and is also one ofย my biggest supporters. She is always there with a “like” and a complementaryย comment on my posts- She is so kind to me!

This salad made a beautiful lunch that I thoroughly enjoyed. ๐Ÿ™‚ This recipe was adapted from In the Kitchen with a Good Appetite: 150 Recipes & Stories About the Food You Love by Melissa Clark (my favorite New York Times contributor).

The guest post along with the lovely remarks Sonal said about my blog ๐Ÿ™‚ can be foundย here. Healthy & Delicious!!

  • 1 small bunch Tuscan kale (for ex: black or laminate) or Red Kale
  • 2 thin slices country bread, 1 slice whole wheat bread (crusts removed), or two handfuls good, homemade coarse breadcrumbs
  • 1/2 large garlic clove or 1 small garlic clove
  • 1/4 teaspoon kosher salt, plus a pinch
  • 1/4 cup (or small handful) grated pecorino cheese, plus additional for garnish
  • 3 tablespoons extra-virgin olive oil
  • Freshly squeezed lemon juice (from a generous half of a large lemon- about 3 T)
  • 1/8 teaspoon red pepper flakes
  • freshly ground black pepper, to taste

1. Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.

2. If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.

3. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste.

4. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).

5. Let the salad sit for 5 minutes. Serve topped with the bread crumbs and additional cheese.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

14 responses to “Raw Baby Red Kale Salad with Chiles & Pecorino

  1. How can I not love your salad??? You’ve used one of the best Italian cheese!

  2. I love kale!! Delicious!

  3. I saw this while visiting Sonal’s blog and was immediately smitten, Josette. There is nothing I don’t love about a kale salad, and yours sounds fabulous!

  4. An absolutely gorgeous and healthy recipe :).

  5. I can imagine how happy you were to open your CSA box! I would love to try that amazing looking baby kale some day, and your salad sounds so delicious! We only get kale during fall and winter here, and it only comes in the sturdy, curly variety; I like it, but I am a bit jealous that you get so many different kinds of kale on your side of the Atlantic ๐Ÿ™‚

    • Is it not as popular? We are on kale overload here ๐Ÿ™‚ I really like it though! a DELICIOUS superfood ๐Ÿ™‚

      • Kale has only appeared for the first time in France last fall! Near Paris, farmers are growing different varieties, but here in Lille, we only get one. Hopefully, as it is so fashionable, we will be able to find more different kinds next year. Who knows?

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