Tuscan Kale Salad with Truffle Honey, Pecorino, and Pine Nuts

cuisine Italian
difficulty Simple
season Year Round
serves 4 to 6


1 large bunch flat leaf kale such as Tuscan, dinosaur or lacinto 1/3 cup pine nuts 2 ounces pecorino romano 3 tablespoons extra virgin olive oil 2 tablespoons freshly squeezed lemon juice 2 tablespoons truffle honey Maldon Sea Salt Flakes Freshly ground black pepper


  1.  Remove the tough rib from the kale leaves. Fold big leaf in half and then roll like a cigar. Chiffonade the leaves in 1/8 inch pieces. The kale should look like thin ribbons.
  2.  In a dry small pan, toast the pine nuts over low heat until golden brown. Allow the nuts to cool to room temperature.
  3.  Whisk the olive oil, lemon juice, and truffle honey together. Pour dressing over the kale ribbons, toss to combine, and let macerate for at least 15 minutes and up to 3 hours before serving.
  4.  Just before serving, use a vegetable peeler to shave pecorino over salad. Add the reserved pine nuts and toss the salad.
  5.  Sprinkle salad with sea salt flakes and a few grinds of freshly ground pepper.