This vibrant kale salad starts with the technique that makes all the difference: a good, firm hand-massage with salt that breaks down the lacinato leaves until they're silky, deeply green, and ready to soak up dressing instead of fighting it. A bright dressing of good olive oil, fresh lemon juice, and lemon zest gets a little heat from red pepper flakes, then gets tossed through the kale until every ribbon is coated. Shaved Pecorino Romano adds that salty, savory backbone, while toasted pine nuts scattered on top bring a buttery crunch to finish things off. Letting the salad rest for ten minutes before serving lets the kale soften further and really take on the citrusy dressing, so texture and flavor both land exactly where they should. It's a fresh, crave-worthy salad that fits neatly into a low FODMAP plate, whether it's a side dish or the main event.
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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.
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.
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