Raw Tuscan kale salad with chiles and Pecorino from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 63) by Melissa Clark

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

  • Eat Your Books

    Can substitute breadcrumbs for country bread.

  • Lepa on May 06, 2017

    I concur with other reviews. This is easy and delicious. I foresee making this regularly.

  • clcorbi on November 20, 2016

    I used a huge head of curly kale for this recipe, only to then realize MC specifically calls for Tuscan Kale. Undeterred, I made the dressing recipe as written and massaged it into the kale, which made it perfectly tender. Unfortunately I used the full juice of a lemon, which I thought would be all right because my bunch of kale was actually larger than specified--but it was WAY too much lemon. I'm not sure why MC calls for so much lemon juice as no one could possibly want that much for only 4-5 cups of kale. I tried to re-balance the salad with extra cheese and olive oil, and I'm only just now realizing I left out the breadcrumbs entirely. All in all, it's certainly my own fault this didn't turn out correctly, but I can tell the recipe has potential so I'll try it again.

  • Rinshin on July 21, 2014

    Great taste which will hold up well served along with rich tasting foods. My 18 year old nephew who loves to cook made this and only issue we found was the bread crumbs. They got soft so best to toast the bread and make the crumbs right before serving to retain the crispness.

  • Laura on April 25, 2014

    Pg. 63. Loved this salad! The dressing is fantastic and I plan to make it to dress other green salads. My husband thought it was too tart -- I thought it was perfect. I didn't add the bread. The pecorino is essential.

  • monica107 on January 26, 2014

    I never use the breadcrumbs. I think it's better without them, and it holds up really well for a few days in the refrigerator.

  • Breadcrumbs on April 22, 2012

    p. 63 - If you like kale, you’ll love this dish. I thought it was outstanding! This is not a salad I’d recommend for a hurried weeknight, as the prep is somewhat involved. Just a note on quantities; MC has you juice a lemon but doesn’t specify an amount to incorporate into the dressing. FYI, she calls for 3 tbsp of EVOO so I only used 1 tbsp of the lemon juice in the dressing then I sprinkled a little on top of each plate, all told I likely used 1 tbsp plus 1 tsp. I should also add that I used a Pepper Pecorino, which I bought with this dish in mind and which was ridiculously good with the kale. I loved everything about this dish, the chewy texture of the kale, the dryness the extra Pecorino added, the slight heat from the chilies and of course the bittery-goodness of the kale/lemon mix. Dee-lish! This may be one of my favourite dishes yet. Photos here: http://chowhound.chow.com/topics/841844#7286367

  • Emily Hope on November 18, 2010

    Have made several times--super tasty and holds up well. A bit fiddly with the breadcrumbs, but worth it.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.