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Horizontal closely cropped image of kale salad with Pecorino cheese in a large wooden salad bowl, with wooden salad tongs.

Simple Kale Salad with Garlic, Lemon, and Pecorino

  • Author: Shanna Mallon
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


When you need a light side dish, this simple kale salad is sure to satisfy. Tossed with lemon and nutty Pecorino, these greens are a win.


  • 1/4 French baguette, sliced, toasted, and rough chopped (about 1/2 cup)
  • 2 medium garlic cloves
  • 1/2 teaspoon coarse salt
  • 6 cups thinly sliced kale leaves, ribs removed (about 1 bunch)
  • 4 tablespoons extra virgin olive oil, divided
  • Juice of 1/2 lemon
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons grated Pecorino Romano cheese, divided


  1. In a food processor, add the chopped toasted bread, garlic cloves, a pinch of salt, and pulse until you get the texture of fine breadcrumbs.
  2. In a large bowl, add the kale, 1 tablespoon olive oil, and a pinch of salt. Using your fingertips, gently massage the oil and salt into the kale to soften it. Add the garlic breadcrumbs and 2 tablespoons of the Pecorino.
  3. In a small bowl, whisk together the remaining 3 tablespoons of olive oil with 1/4 teaspoon salt, lemon juice, pepper, and 2 tablespoons of the Pecorino. Drizzle the dressing over the kale, and toss to combine until the salad is thoroughly coated.
  4. Divide among 4 plates and garnish with the remaining Pecorino.


Adapted from Heidi Swanson’s 101 Cookbooks.

  • Prep Time: 15 minutes
  • Category: Kale
  • Method: No-Cook
  • Cuisine: Vegetarian

Keywords: kale salad, kale, Pecorino, lemon, garlic