Kale Salad with Pecorino and Hazelnuts | James Beard Foundation
The JBF publications office is located across the street from City Bakery, where kale salad is a popular lunch option. Here is Alison’s version of this staff favorite. You can substitute Parmesan,...
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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