Kale Salad Recipe with Pecorino, Strawberries, Pine Nuts

A slightly wilted kale salad recipe kissed with a honey-lemon dressing, and tossed with crunchy pine nut, nutty pecorino cheese, and bright blushing strawberries!

Several weeks ago I was talking to a few friends about kale salad. What else?

I’m not exactly sure how the topic came up; maybe we had already covered weather, family, business, politics, and pop-culture.

Nevertheless, each friend gingerly described their favorite kale salad recipe in glorious detail. I noticed when each person finished picking apart the recipe, they stated… “And I think it might have had bread crumbs in it.”

Bread crumbs may seem a strange ingredient to add to salad, but there is good reason to mix breadcrumbs into a kale salad recipe.

Raw kale, as wonderfully healthy as it is, can be tough to chew. Wilting the kale makes it much more pleasing to the palate. And the best way to wilt raw kale, without cooking it, is to soak it with an acid ingredient.

You can do this easily by tossing kale with a dressing, made with vinegar or lemon juice, then letting it sit for a while.

Now here’s where the breadcrumbs come in. (You thought I forgot about them, didn’t you?)

A thin vinaigrette will always pool at the bottom of the bowl, meaning most of the kale won’t actually be soaking in it. And you certainly don’t want to over-do on the dressing. So the best way to fully coat the kale in the acidic dressing is to sprinkle it with breadcrumbs and toss in the vinaigrette.

As you toss the kale the breadcrumbs absorb the vinaigrette and stick to the leaves. Then as it sits, the acid works its magic over the entire surface of the kale.

Makes sense, right?

We enjoy all sorts of wilted kale salads. However, as we’re edging closer to spring, I’ve got berries on my mind.

Wilted Kale Salad with Pecorino, Strawberries, and Pine Nuts is one I’m partial to at the moment.

It’s super easy to make, with only eight ingredients, other than salt and pepper. Plus, it offers lovely contrast with the sweet tangy strawberry slices, crunchy pine nuts, and salty pecorino.

Seriously, I cannot get enough of it right now.

Wilted Kale Salad with Pecorino, Strawberries, and Pine Nuts makes a great make-ahead or lunchbox item, because the kale continues to soften, but won’t get mushy over time.

Wilted Kale Salad with Pecorino, Strawberries, and Pine Nuts is also wonderful for spring picnics, potlucks, or pretty much any other occasion you can think of.

You should try it. Just sayin’

Other Kale Salad Recipes

Southern Kale Salad with Toasted Cornbread Crumbs

Crispy Kale and Quinoa Salad

Warm Kale Salad with Goat Cheese – Veggie and the Beast

Winter Kale and Wild Rice Salad – Recipe Runner

Roasted Sweet Potato Kale Salad – Pinch of Yum

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Kale Salad Recipe with Pecorino, Strawberries, Pine Nuts

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Slightly wilted Kale Salad Recipe with Pecorino, Strawberries, Pine Nuts and a tangy honey-lemon dressing. This bright and healthy kale salad brightens up any meal!

Servings: 6

Ingredients

US Customary - Metric

• 1 bunch Tuscan kale
• 3 tablespoons bread crumbs
• 3 tablespoons fresh squeezed lemon juice
• 3 tablespoons olive oil
• 1 tablespoon honey
• 1 1/2 cup fresh sliced strawberries
• 2 ounces toasted pine nuts about 1/3 cup
• 1 ounce shaved pecorino cheese
• Salt and pepper

Instructions

• Wash and dry the kale leaves. Fold each leaf in half, lengthwise, and cut out the stem. Then slice the kale into thin ribbons. Place in a large salad bowl.
• Sprinkle the kale with bread crumbs, lemon juice, olive oil, and honey. Toss well, then salt and pepper to taste. Cover and place in the refrigerator for at least 2 hours.
• Once the kale has wilted a little, toss in the sliced strawberries and toasted pine nuts. Use a veggie peeler to shave bands of nutty pecorino cheese over the top. Enjoy!

Nutrition

Serving: 1g, Calories: 198kcal, Carbohydrates: 13g, Protein: 5g, Fat: 15g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 102mg, Potassium: 235mg, Fiber: 1g, Sugar: 6g, Vitamin A: 2185IU, Vitamin C: 50.1mg, Calcium: 98mg, Iron: 1.3mg

Course: Salad

Cuisine: American

Author: Sommer Collier

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