Kale, Artichoke and Pecorino Salad recipe

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Ingredients

¼ cup olive oil, divided
3 slices pancetta, chopped, or more to taste
1 (14 ounce) can artichoke hearts, drained and quartered
1 bunch kale, chopped
1 lemon, juiced
1 teaspoon sea salt
¾ teaspoon freshly ground black pepper
¼ cup freshly grated pecorino cheese

Nutrition Info

304.7 calories
carbohydrate: 18 g
cholesterol: 14.3 mg
fat: 23.8 g
fiber: 4.5 g
protein: 8.3 g
saturatedFat: 5.1 g
servingSize: -
sodium: 1027.8 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon olive oil in a skillet over medium heat, cook and stir pancetta until crisp, about 7 minutes. Transfer pancetta to a paper towel-lined plate using a slotted spoon.

  2. Cook and stir artichoke hearts in the same skillet over medium heat until lightly browned, about 2 minutes per side. Transfer artichoke hearts to a plate.

  3. Place kale in a large bowl and top with artichoke hearts and pancetta. Drizzle 3 tablespoons olive oil over kale mixture and add lemon juice, salt, and pepper, toss. Sprinkle grated pecorino cheese over salad.

Recipe Yield

4 servings

Recipe Note

I created this kale, artichoke, and pecorino salad the other day with ingredients I had in the house as a side dish for company. Everyone just loved this dish! Adding the pecorino right before serving gave the salad and extra flavor that made this dish very yummy! Give it a try! You can omit the cheese to keep it paleo!

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