Kale, Artichoke, and Pecorino Salad Recipe

Kale, Artichoke, and Pecorino Salad Recipe
Staff Writer
Cindy's Table

This dish makes a great side dish, and with the simple addition of Pecorino, it's enhanced with an extra dose of flavor. 

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4
Servings
36
Calories Per Serving
Deliver Ingredients

Notes

Note: This can be done up to 2 hours before serving! Refrigerate covered until ready to serve. Enjoy

Cooks Tip! If you are using Pecerino cheese you can use less sea salt. Pecorino is a salty cheese. To learn more about Parmesan vs Pecorino please visit my blog post at Parmesan vs Pecorino

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 Teaspoons 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. 

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
4g
3%
Protein
2g
4%
Calcium, Ca
26mg
3%
Fiber, total dietary
1g
4%
Magnesium, Mg
6mg
2%
Phosphorus, P
40mg
6%
Sodium, Na
66mg
4%
Water
7g
0%

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.