Saturday, October 23, 2010

Kale and Pecorino Salad

I found this recipe in Heidi Swanson's 101 Cookbooks blog, and it reminded me of a wonderful kale salad I had a while ago at Animal (that's right, they serve kale). I love kale. I love its curly leaves and bright green color. I love its earthy but not dirt-y flavor. I'm a big fan of kale chips, despite the meticulous cleaning, drying, and dipping required.

Garlic, olive oil, red wine vinegar, red pepper flakes, lemon juice, salt, pepper

This salad is a great use of fresh raw or lightly steamed kale. Very simply, it's shredded kale, cannellini beans, shaved pecorino romano, and a lemony dressing. I steamed my kale for a couple minutes since it wasn't a particularly tender variety, then tossed it with the other ingredients. It's nothing spectacular to look at, but the flavors of the kale, pecorino, and lemon come together perfectly. Try it, I promise you'll be pleasantly surprised!

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