Winter Greens Salad with Pecorino Dressing
User Reviews
5
Winter Greens Salad with Pecorino Dressing
Description
The recipe mixes Tuscan kale and Treviso lettuce torn into large pieces and lightly softened by resting after tossing with a garlic and Pecorino-infused olive oil dressing. The garlic is minced into a paste before mixing with cheese, lemon, red pepper, salt, and black pepper, producing a rich and tangy coating for the sturdy winter greens.
The salad is finished with toasted panko breadcrumbs cooked in butter until golden and fragrant, sprinkled generously for a crunchy contrast. The lemon juice provides acidity to balance the cheese and oil, while the red pepper flakes add subtle heat.
This salad suits those looking for a vegetable dish with texture and depth during colder months. It pairs well alongside roasted meats or as a standalone starter. Lemon wedges served on the side can be squeezed for extra brightness.
Allowing the salad to rest after dressing softens the kale slightly, making the leaves easier to chew without massaging. The toasted breadcrumbs can be prepared ahead to save time. Pecorino cheese is key for its sharp, salty flavor, but freshly grated cheese on top enhances the finish.
Ingredients
For the Salad:
- 2 bunches Lacinato kale thick ribs cut out, also called Tuscan kale or cavolo nero
- 1 bunch Treviso lettuce
- 2 cloves garlic finely chopped
- ¼ cup Pecorino Romano cheese plus more to finish, finely grated
- ¼ cup extra-virgin olive oil
- lemon juice of 1
- ¼ teaspoon red pepper flakes
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- lemon wedges for serving on the side of the salad
For the Toasted Breadcrumbs:
- ½ cup panko breadcrumbs
- 2 tablespoons butter
Instructions
- Tear the kale and Treviso into large pieces. Put the greens in a salad spinner, rinse with cool water, and spin until dry. Pile the greens into a bowl.
- Put the chopped garlic on a cutting board and mince it even more until you have a paste. Transfer the garlic to a small bowl, add the pecorino, a few tablespoons of olive oil, lemon juice, red pepper flakes, salt, and black pepper, and whisk to combine. Taste and adjust seasoning as needed
- Pour the dressing over the kale and Treviso and toss well to thoroughly combine. Taste and adjust seasoning to taste. Let the salad sit for about 5 minutes until the kale starts to soften. Top with the toasted breadcrumbs tossed with butter and more shredded pecorino cheese.
To make the toasted breadcrumbs
- Melt the butter in a small nonstick skillet. Once melted, add the panko and stir to combine. Reduce heat to medium and stir until starting to get fragrant and toasting. Once golden, remove and set aside.
Notes
- Let the salad rest about five minutes after tossing with the dressing to soften the kale and improve chewability.
- Prepare the toasted breadcrumbs ahead of time to streamline assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 166mg | 7% |
| Potassium | 334mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 9164IU | 183% |
| Vitamin C | 84mg | 93% |
| Calcium | 285mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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