Cacio e Pepe Kale Salad
Cacio e Pepe Kale Salad is a delightful fusion of fresh kale, creamy Pecorino Romano cheese, and zesty lemon, all enhanced by a punch of freshly cracked black pepper. This simple yet sophisticated salad transforms everyday ingredients into a restaurant-quality dish that’s perfect for impressing guests or enjoying as a light meal. Its vibrant colors and satisfying textures make it not only delicious but also Instagram-worthy. Prepare to wow your friends and family with this quick and easy recipe that brings the flavors of Italy right to your table.
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 3 minute
- Yield: Serves 4
- Category: Salad
- Method: No cook
- Cuisine: Italian
Ingredients
- 4 cups fresh kale, chopped
- 1/2 cup Pecorino Romano cheese, grated
- 1 tsp black pepper, freshly cracked
- 2 tbsp lemon juice, freshly squeezed
- 3 tbsp extra virgin olive oil
- 1 clove garlic, minced
- Salt to taste
Instructions
- Rinse kale under cold water and dry thoroughly. Remove tough stems.
- In a large bowl, drizzle kale with lemon juice and sprinkle with salt. Massage the kale for about two minutes until it wilts slightly.
- Add olive oil and minced garlic to the bowl. Toss until evenly coated.
- Mix in the grated Pecorino Romano cheese and cracked black pepper; toss again.
- Taste and adjust seasoning with more lemon juice or salt if needed. Serve immediately or let sit briefly for enhanced flavors.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 1g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg
Keywords: To add protein, consider including roasted chickpeas. Substitute kale with spinach or arugula for a different flavor profile. Store leftovers in an airtight container in the refrigerator for up to three days.