This easy kale salad draws flavor inspiration from the classic Italian pasta dish cacio e pepe, which translates to “cheese and pepper.” The signature flavors of sharp Pecorino Romano cheese and freshly ground black pepper transform kale into a delicious, anti-inflammatory side salad.
Cacio e Pepe-Inspired Kale Salad
This easy kale salad draws flavor inspiration from the classic Italian pasta dish cacio e pepe, which translates to “cheese and pepper.” The signature flavors of sharp Pecorino Romano cheese and freshly ground black pepper transform kale into a delicious, anti-inflammatory side salad.
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 1 tablespoon sherry vinegar
- 1 teaspoon ground pepper
- 1 pound lacinato kale stemmed and thinly sliced (about 8 cups packed)
- ¾ cup grated Pecorino Romano cheese
Instructions
- Whisk 2 tablespoons oil, 1 tablespoon vinegar and 1 teaspoon pepper in a large bowl. Add sliced kale; working with clean hands, firmly massage and crush the kale until the volume is reduced by about half and the kale has darkened slightly in color, 1 to 2 minutes. Sprinkle with ¾ cup Pecorino Romano; toss to coat. Drizzle with the remaining 1 tablespoon oil.
