4
1 rating

Kale, Artichoke, and Pecorino Salad Recipe

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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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.