Artificial Food Coloring Free Kale Salad with Lemon and Pecorino
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 bunches lacinato kale (about 12 oz), stems removed, leaves thinly sliced crosswise
- ½ tsp kosher salt, plus more to taste
- 3 tbsp extra-virgin olive oil, divided
- ½ cup panko breadcrumbs
- 1 small garlic clove, finely grated
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- ¼ tsp red pepper flakes
- black pepper, to taste
- 2 oz pecorino romano, shaved or coarsely grated (about ½ cup)
- 1 tbsp toasted pine nuts (optional)
Instructions
- 1
Place the sliced kale in a large mixing bowl and sprinkle with 1/2 tsp kosher salt. Using your hands, massage the kale firmly for about 2 minutes, until the leaves darken, soften noticeably, and reduce in volume by roughly half.
- 2
Heat 1 tbsp of the olive oil in a small skillet over medium heat until shimmering. Add the panko and cook, stirring frequently, for 3–4 minutes, until the crumbs are deep golden and smell nutty. Transfer to a plate and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!