Recipe: CACIO E PEPE–INSPIRED KALE SALAD

CACIO E PEPE–INSPIRED KALE SALAD
Serves 4 to 6

6 cups (400 g) lacinato or curly green kale (about 2 bunches) Extra virgin olive oil
Juice and zest of 1 lemon
Salt and freshly ground black pepper
1⁄2 cup (40 g) grated pecorino cheese
1⁄2 cup (65 g) hazelnuts, toasted (see page 9) and chopped

Cut out the thick middle rib of the kale leaves or tear it off with your hands. Layer a few kale leaves on top of each other and cut into bite-size pieces. Repeat until all the kale is done. (Alternatively, you can cut the kale into ribbon-size pieces for a “pasta” look.)

Put the kale in a serving bowl and massage it with enough olive oil to coat each leaf.

Add the lemon zest, lemon juice, a sprinkle of salt, and lots of freshly ground black pepper.

When you are ready to serve, toss the kale with most of the cheese and most of the hazelnuts and garnish with the rest. Finish with freshly ground black pepper and serve.

From the book LEMON, LOVE & OLIVE OIL by Mina Stone. Copyright © 2021 by Asimina Stone. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.