Kale, Artichoke, And Pecorino Salad Recipe

Name: Kale, Artichoke, And Pecorino Salad Recipe
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

Cindy Anschtz Barbieri|Aug. 8, 2013 5:57 pm EST

4 (1 ratings)

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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

4

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.