Raw Tuscan Kale Salad with Lemon and Pecorino
Plate and Pour
Plate and Pour
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Ingredients

  • Raw Tuscan Kale Salad with Lemon and Pecorino (Inspired by Rachel)
  • 1 bunch kale, tough stems removed, sliced into 3/4" ribbons (don't remove the ribs)
  • 1 lemon juiced
  • 3 tbsp olive oil, plus more to finish
  • 1/4 cup pecorino or parmesan cheese, finely grated plus more for serving
  • 1 garlic clove, finely minced or smashed
  • generous pinch of crushed red pepper
  • kosher salt
  • freshly ground black pepper
  • 1 avocado, sliced
  • 4-6 radish, thinly sliced
  • optional 2 ears of corn, shucked

Instructions

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