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 tbsp extra-virgin olive oil, divided1 tbsp sherry vinegar
1 tsp ground pepper
1 pound lacinato kale, stemmed and thinly sliced (about 8 cups packed)
¾ cup grated Pecorino Romano cheese
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Preparations
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.