Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Raw Tuscan Kale Salad With Pecorino Recipe
    Lost? Site Map

    Raw Tuscan Kale Salad With Pecorino

    Raw Tuscan Kale Salad With Pecorino. Photo by Chef*Lee

    1/2 Photos of Raw Tuscan Kale Salad With Pecorino

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    Japanese Delight's Note:

    From the NY Times. Eating this was the first time I'd had kale, and it was simply delicious!! The only change I had made from the original recipe is that I added lemon zest and it turned out even better! For the bread crumbs, coarsely crushed homemade croutons would work also. Instead of bread crumbs, you can use a nice thin slice of toasted country bread. Zaar wouldn't let me enter the word crusty/chewy country bread into the ingredient list. If you have a microplane, that works good for grating the garlic instead of finely chopping it.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
    2. 2
      If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
    3. 3
      Chop or microplane the garlic and transfer to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice & zest, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
    4. 4
      Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on November 10, 2010


      This is so good! I originally was embarking on this raw kale journey by myself, however, on the night I was making it I ended up at a neighbor's impromptu potluck! To my relief, everyone loved it & it really stole the show! Great, Simple, Healthy, Raw - I will be making this often. I used a full clove of garlic, dried and chopped up a slice of whole wheat bread drying it out lightly via a toaster oven and it was all wonderful. I even ended up only using store-bought grated cheese - I can imagine how yummy this would be with a nice quality, sharp pecorino or parmesan freshly microplaned at home. Yum. Also, we all loved the lemon zest in the dressing and really couldn't imagine this recipe without it! Thank you so much for sharing!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 08, 2009


      Sooooooooo Gooooood!!!!!! This is excellent, way beyond 5 stars!!! This is just about the same recipe for the Tuscan Kale Salad that I just had at Dr. Weil's restaurant, True Food Kitchen. Here is their recipe, The salty pecorino with the lemon juice gives the kale a fabulous flavor!!!! Love the addition of lemon zest in your recipe Japanese Delight!! I wish so much that I could find the black lacinato kale in the store because that's the kind that I had at the restaurant but I used regular green curly kale and it was still wonderful!!! I could eat a whole bowl of this salad, thanks so much for posting!!!! Will definitely make on a regular basis!!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 23, 2014


      Loved this with Ricotta Kale and spinach grudi.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)


    Nutritional Facts for Raw Tuscan Kale Salad With Pecorino

    Serving Size: 1 (57 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 161.5
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 1.5 g
    Cholesterol 0.0 mg
    Sodium 248.7 mg
    Total Carbohydrate 14.1 g
    Dietary Fiber 1.5 g
    Sugars 1.0 g
    Protein 3.1 g

    The following items or measurements are not included:

    pecorino cheese

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes