Kale Salad with Pecorino and Hazelnuts Recipe | James Beard Foundation
The JBF publications office is located across the street from City Bakery, where kale salad is a popular lunch option.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Ingredients
- 1 bunch lacinato or curly kale, ribs removed, thinly sliced into ribbons
- 1/3 cup hazelnuts, toasted and skins removed, roughly chopped
- 2 ounces Pecorino Romano, shaved with a vegetable peeler
- 1/4 red onion, very thinly sliced
- Salt and pepper to taste
- 3 tablespoons olive oil
- Juice of 1/2 lemon
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