Sturdy lacinato kale gets massaged with a little salt until it turns silky and deeply green, then tossed in a bright dressing of extra-virgin olive oil, fresh lemon juice, and grated garlic. Golden, toasted panko adds a satisfying crunch against the softened leaves, while a scattering of pine nuts brings a rich, nutty finish. Shaved Pecorino Romano and a pinch of red pepper flakes round things out with just the right amount of salty bite and gentle heat. It's a fresh, olive-oil-forward salad built on greens, citrus, and good crunch — exactly the kind of produce-and-good-fat combination that makes it such a natural pick for a Mediterranean-style table. Serve it as a light lunch or alongside grilled fish for a simple, satisfying meal.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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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