Charred Lemon and Tuscan Kale Salad

A simple refreshing light salad! Kale is massaged with olive oil and salt, sprinkled with toasted pine nuts, shaved pecorino and red pepper flakes. A fresh squeeze of charred lemon finishes of this simple yet impressive salad.

Course Salads

Cuisine American-Italian

Keyword kale, lemon, olive oil, pecorino romano, pine nuts, salad

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 216

Author Laurie McNamara

Equipment

OXO Good Grips Salad Spinner

Ingredients

3 bunches lacinato kale
2 teaspoons olive oil plus more for serving
kosher salt to taste
1/3 cup pine nuts
3 to 4 lemons halved
pecorino romano cheese for serving
black pepper freshly ground
red pepper flakes optional

US Customary - Metric

Instructions

Strip the leaves off of the stems and discard. Chop the leaves, rinse and spin or pat dry. Add the leaves to a bowl and toss with 2 teaspoons olive oil and a pinch or two of kosher salt. Use your impeccably clean hands to massage the oil and salt into the kale leaves.
Meanwhile in a dry skillet, toast the pine nuts over medium-medium/low until golden and fragrant. About 5 to 6 minutes.
Spray a skillet or grill pan with olive oil and preheat on medium to medium/high heat. Once hot, place the lemons cut-side down into the skillet and cook for 5 to 6 minutes or until caramelized and deeply golden and black in spots.
Place the massaged kale onto a platter or serving bowl and top with toasted pine nuts, pecorino shavings and drizzle with a little more olive oil. Season with freshly ground black pepper and red pepper flakes.
Serve salad with charred lemons and squeeze over

Nutrition