The kale salad that started it all from Six Seasons: A New Way with Vegetables (page 309) by Joshua McFadden and Martha Holmberg

Ingredients

pecorino Romano cheese
lemons
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Allissagoodrich on June 21, 2026

This would stand up great to making ahead of time because of the kale. I would try to shred my kale even finer next time, but it was a fantastic salad that feels like it could pair with so many meals.
metacritic on May 26, 2026

Phenomenal. Odd that I haven't made it before. I went regularly to Franny's, where he introduced this salad, and loved it then. I imagined this required massaging the kale to ensure tenderness and that seemed (somehow) off-putting. But this salad only requires cutting the kale very finely, which really isn't so difficult. The dressing is perfect, though plenty of dressings will pair well, I imagine.
khughes on April 20, 2026

Delicious. Used panko crumbs that I toasted
erin_0oci5y on April 08, 2026

I make this salad all the time. It is one of my go-to recipes. To save time, I sometimes just toast some panko instead of making my own breadcrumbs. I often serve this with a simple pan fried fish — a beautiful and healthy meal.
hlange on March 21, 2026

Loved it. The pecorino provided more than enough salt. Next time I'd cut the additional salt back quite a bit. This impressed even raw kale haters.
jennifer_vszvd1 on February 11, 2026

Added chicken and served as a meal. This was tasty, but it was a LOT of kale. It would be better suited as a side.
sophia_csi5ki on January 27, 2026

Lots of great variations to make with this recipe. We added some sesame a pumpkin seeds instead of breadcrumbs and it was delicious.
peacheater on January 07, 2026

Used an obscene number of pine nuts instead of the breadcrumbs as others have. Initially found the dressing a bit too acidic but worked well with all the toppings.
apw2020 on January 16, 2025

Simple and easy kale salad that is guilt free. An excellent lunch.
djnielsen64 on February 07, 2024

Loved this. Simple and easy to put together to go with a meal. I made the bread crumbs a few days ahead, from a sourdough boule.
pastaplease on November 15, 2022

Love this salad, travels well which is a big plus during the holidays when you are bringing dishes here and there. I subbed toasted pine nuts for the bread crumbs to accommodate the no-gluten types and it turned out so well that I continued to do that even when gluten wasn't an issue for anyone.
vickster on November 17, 2020

Delicious salad! I didn't change a thing, except for using traditional curly kale. I loved it.
nicolepellegrini on August 16, 2020

Very good. I used garlic powder instead of raw garlic (which I can't eat.) Personally I loved the breadcrumbs and it was what elevated this version of a raw kale salad over others I've made before.
patioweather on November 26, 2019

Everyone loved it. Breadcrumbs didn't add much so I would leave them out in the future.
Lepa on May 26, 2019

Love this simple kale salad!
mister_goose on December 30, 2018

Tossed in a handful of pine nuts for a little extra texture - highly recommend!
westminstr on October 16, 2017

I subbed parm for pecorino and aleppo pepper for flakes. I also used croutons (made from prosciutto bread) instead of breadcrumbs. Otherwise followed the recipe, and it was delicious.