Photography by Connie Miller of CB Creative
The green, minerally flavor of kale pairs well with sharp lemon, briny olives and funky Pecorino cheese.
We rub the grated lemon zest with a little salt to fully extract the fragrant essential oils. This gives the salad extra brightness and a flavor reminiscent of preserved lemons. We like pecorino Romano, but Parmesan works nicely, too. Serve this salad as a side, or pile it on cooked rice or quinoa for a satisfying light main.
Serves 4 to 6
- In a large bowl, combine the lemon zest and ½ teaspoon salt. Rub the mixture with your fingers until fragrant and some of the lemon oil has been extracted. Add the lemon juice and the shallot to the zest-salt mixture; whisk to combine, then let stand for about 10 minutes.
- Add the honey, 1 teaspoon pepper and the oil; whisk to combine. Add the kale, basil, scallions, olives and the grated cheese to the bowl, then toss until well combined. Let stand for about 15 minutes to allow the kale to soften slightly.
- Taste and season with salt and pepper. Transfer the salad to a serving bowl and sprinkle with additional cheese.
Excerpted from MILK STREET VEGETABLES by Christopher Kimball. Copyright © 2021 by CPK Media, LLC. Photography by Connie Miller of CB Creative, Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.