Marinated Kale Salad with Lemon and Pecorino

kale

Pretty photo, right? I took this during my food photography course. Check out the other photos.

Me eating raw kale:

First bite: “Oh, yum. So fresh and crispy.”

Second bite: “Wow…really crispy. Kinda tough to chew.”

Third bite: “What is this, cardboard?”

Fourth bite: “Ok, I can literally feel my esophagus digesting this.”

Fifth bite: “Aaaaaaad I’m done.”

Then I had marinated kale salad. Turns out the leaf IS basically cardboard unless it sits in dressing for a few hours or overnight.

I recently learned this little trick when having dinner with my best friend’s mom. She made THE best kale salad I’ve ever had. So I recreated it.

Mind you, the marinated leaves stay hearty, but the experience is much more palatable.

Literally.

If you’ve given up on raw kale, try in once more with this recipe. You just might like it…

marinated kale salad 2

Marinated Kale Salad with Lemon and Pecorino

Serves 2-3 people as a light meal, 5-6 people as a side dish

1 bunch of curly kale
1 large garlic clove, minced
1/4 c shredded pecorino romano or parmesan, plus large shavings
2-3 tbsp olive oil
1 lemon, juiced
salt and pepper to taste

  1. Wash, trim, and chop the kale. Place in a large mixing bowl.
  2. Massage the kale for about 30 seconds. (Yes, massage. With your hands. It breaks down the leaf to remove the cardboard-ness.)
  3. In a separate bowl, whisk together garlic, pecorino, olive oil, lemon juice, and salt and pepper.
  4. Incorporate the dressing with the kale. Toss, toss, toss. Add more olive oil and/or lemon juice if the leaves look too dry. But don’t over dress. You shouldn’t have any leftover liquid sitting at the bottom of the bowl.
  5. Cover and chill for at least 4-5 hours or overnight.
  6. Garnish with pecorino shavings and freshly ground pepper.

If after making this recipe you STILL hate raw kale, then…I’m sorry for your loss.

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