Kale, Artichoke, And Pecorino Salad Recipe

4 from 1 ratings

This dish makes a great side dish, and with the simple addition of Pecorino, it's enhanced with an extra dose of flavor. Click here to see more recipes from Cindy's Table.

Servings

servings

Ingredients

3-4 slices panchetta, chopped
olive oil, as needed
1 can artichokes, quartered and drained
1 bunch kale, chopped
juice from 1 lemon
1 teaspoon sea salt
3/4 teaspoon freshly ground pepper
1/4 cup pecorino cheese, freshly grated

Directions

Heat a sauté pan over medium heat and add in 1 tablespoon of olive oil. Sauté the panchetta until crisp, about 7 minutes. Using a slotted spoon, remove the panchetta and place on a plate lined with a white paper towel.
Using the same sauté pan over medium heat, add the artichokes and cook for 2 minutes on each side. Remove from pan and set on a plate.
In a large bowl or serving platter, add the chopped kale, and then the artichokes and panchetta. Drizzle salad with about 3 tablespoons of olive oil and add the lemon juice, salt, and pepper. Toss together. Finish with freshly grated Pecorino cheese.