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Charred Lemon and Tuscan Kale Salad! Tuscan kale is massaged with olive oil and salt, sprinkled with toasted pine nuts, shaved pecorino and red pepper flakes. A squeeze of charred lemon finishes of this simple yet impressive salad.
Nothing beats a simple salad.
If you know me, you are aware that I love a salad with plethora of toppings. However, sometimes simple is just as good! This charred lemon kale salad is so simple yet stunning and flavorful. In it, tuscan kale is massaged with salt and olive oil to soften the leaves, then it’s plated and topped with pecorino shavings, toasted pine nuts and charred lemons! I’ve don’t this on the grill during summertime, but in the cooler months roasting or heating up a skillet will get the job done. With that said, if you haven’t charred lemons before, you MUST! When lemons are charred, their acidity mellows out, the natural sugars caramelize, and they develop a deeper, sweeter, and smokier flavor.
Earthy greens, salty cheese, buttery pine nuts and olive oil along with the charred lemon is nothing short of delicious.
To Make This Charred Lemon and Tuscan Kale Salad You Will Need:
- lacinato kale – Also known as tuscan kale or dino kale.
- pine nuts – Adds delicious nutty flavor and crunchy texture.
- pecorino romano cheese (freshly grated) – Lends salty tangy flavor.
- lemons – I use medium size lemons.
- olive oil – Lends richness and flavor while helping to tenderize the kale.
- kosher salt – Enhances the flavors in the salad while tenderizing the kale leaves.
- freshly ground black pepper – This adds distinct bite and flavor.
- red pepper flakes – Adds delicious back-of-the-throat heat.
Prep The Kale:
First strip the kale leaves away from the fibrous stems, discarding or composting the stems. Next, roughly chop the kale leaves, rinse and spin or pat dry. I’ll link to my salad spinner in the recipe, that thing is a life saver! I makes the job of washing leafy greens so quick and basically effortless.
Drizzle 2 teaspoons olive oil and add a pinch or two of kosher salt to the chopped kale. Use your impeccably clean hands to massage the oil and salt into the kale leaves. Set off to the side.
Toast The Pine Nuts:
In a dry skillet, add 1/3 cup pine nuts and toast over medium-low heat. Stir or shake the pan until golden brown. This takes about 5 to 6 minutes. Then transfer them to a dish to cool.
Char The lemons:
Meanwhile, add a little olive oil to a iron skillet and preheat on medium/medium-high heat. Once hot place the lemons, cut-side down into the skillet for 3 to 4 minutes or until deeply golden and even darker in spots. Next use tongs to transfer the lemons to a cutting board to cool.
Build The Salald:
Next, arrange the massaged kale onto a serving platter.
Then sprinkle with the toasted pine nuts, scatter. about 1/2 cup of pecorino Romano shavings (more or less if desired) and a drizzle of olive oil. Lastly, season with freshly ground black pepper and a few pinches of red pepper flakes.
Finally squeeze the lemon over top and enjoy! The charred lemon along with the olive oil acts as a simple dressing for this kale salad and it’s phenomenal!
This is the perfect salad to accompany chicken, salmon, lamb and pasta or keep it meatless and serve with just a glass of wine.
Enjoy! And if you give this Charred Lemon and Tuscan Kale Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
Charred Lemon and Tuscan Kale Salad
- 3 bunches lacinato kale, aka tuscan or dino kale (see notes)
- 4 teaspoons olive oil, divided, plus more for serving
- kosher salt, to taste
- 1/3 cup pine nuts
- 3 to 4 lemons, halved
- 1/2 cup shaved pecorino romano cheese, more or less if desired
- freshly ground black pepper, to taste
- 1 to 2 pinches red pepper flakes
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strip the kale leaves away from the fibrous stems and discard stems. Next, roughly chop the kale leaves, rinse and spin or pat dry. Chop the leaves, rinse and spin or pat dry.
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Add the chopped kale to a bowl and toss with 2 teaspoons olive oil and a pinch or 2 of kosher salt. Use your impeccably clean hands to massage the oil and salt into the kale leaves.
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Meanwhile in a dry skillet, toast the pine nuts over medium-medium/low until golden and fragrant. About 5 to 6 minutes.
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Add the remaining 2 teaspoons olive oil to a cast iron skillet and preheat on medium to medium/high heat. Once hot, place the lemons cut-side down into the skillet and cook for 5 to 6 minutes or until caramelized and deeply golden and black in spots.
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Place the massaged kale onto a platter or serving bowl and top with toasted pine nuts, pecorino shavings and drizzle with a little more olive oil. Season with freshly ground black pepper and red pepper flakes.
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Squeeze the juice of a couple of the charred lemon halves over top, serve the others on the side for those who want more or as garnish, and enjoy!
Note: For reference, my kale bunches usually have 8 to 10 leaves.
Serving: 1serving, Calories: 169kcal, Carbohydrates: 12g, Protein: 8g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Cholesterol: 9mg, Sodium: 173mg, Potassium: 597mg, Fiber: 7g, Sugar: 3g, Vitamin A: 13540IU, Vitamin C: 155mg, Calcium: 447mg, Iron: 3mg
This recipe was originally posted on April 16th, 2019 and has been updated with clear and concise instructions, new or updated photography and helpful information.
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Laurie McNamara
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