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Tuscan Kale Salad

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STEFANO SECCHI: Tagliatelle Ragu + Kale Salad + Cacio e Pepe Salad + Pasta Pomodoro + Olive Oil Cake
STEFANO SECCHI: Tagliatelle Ragu + Kale Salad + Cacio e Pepe Salad + Pasta Pomodoro + Olive Oil CakeNathan Congleton / TODAY
RATE THIS RECIPE
(5)

Ingredients

Dressing
  • 1/4 cup apple cider vinegar
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1 cup extra virgin olive oil
  • Salad
  • 2 cups roughly cut Tuscan kale
  • 1 sliced Fuji apple
  • Pecorino Toscano shavings
  • Sea salt, to taste
  • Chef notes

    This simple salad is really a stunner. Hearty kale leaves, sweet apples and salty pecorino cheese create flavorful harmony. It's incredibly quick to make but will leave a lasting impression.

    Preparation

    For the dressing:

    In a bowl, combine the vinegars and honey. Slowly whisk in the olive oil.

    For the salad:

    Toss all ingredients together and plate tall with shavings of pecorino and a sprinkle of salt.