Raw Kale salad with lemon and pecorino cheese GF


  • 6-8 oz. raw kale leaves, washed, dried, and sliced into strips
  • 1/3 cup (about 1 oz.) coarsely grated pecorino or parmesan cheese
  • 2 T fresh squeezed lemon juice
  • 2 T extra virgin olive oil
  • sea salt and fresh ground black pepper to taste, for serving


Wash kale leaves and spin dry or dry with paper towel.

If the kale has thick ribs, cut them away, then slice into ribbons about 1/2 inch thick.  Put kale strips into a glass salad bowl.  Add coarsely grated cheese, and toss.

In a small bowl, whisk together the lemon juice and olive oil.  Pour over kale and cheese, then use a large wooden spoon begin “massaging” the dressing into the kale leaves so they’re all well coated with dressing.  Let salad sit at room temperature for 1 hour.

After salad marinates for one hour, stir, season to taste with sea salt and fresh ground black pepper, and serve.

Gluten Free, Recipes