Kale Salad with Pecorino and Hazelnuts
Alison Tozzi Liu
Editorial Director - James Beard Foundation
The JBF publications office is located across the street from City Bakery, where kale salad is a popular lunch option. Here is Alison’s version of this staff favorite. You can substitute Parmesan, aged Gruyère, or Grana Padano for the Pecorino Romano, and almonds or other nuts for the hazelnuts.
Ingredients
- 1 bunch lacinato or curly kale, ribs removed, thinly sliced into ribbons
- 1/3 cup hazelnuts, toasted and skins removed, roughly chopped
- 2 ounces Pecorino Romano, shaved with a vegetable peeler
- 1/4 red onion, very thinly sliced
- Salt and pepper to taste
- 3 tablespoons olive oil
- Juice of 1/2 lemon
Method
Toss kale, hazelnuts, Pecorino Romano, and onions together in a large bowl. Season with salt and pepper and toss with olive oil and lemon juice.
Yield
Serves 4
