The first thing I made after getting back from Rome. A red chile spiked, shredded raw kale salad tossed in a vibrant, lemony-pecorino dressing. From Melissa Clark's new cookbook, In the Kitchen with A Good Appetite.
Servings:?? | Calories:634 | Total Fat:53g | Chol:28mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 53g
82 %
Sat Fat 12g
59 %
Total Carb 31g
10 %
Fiber 1g
6 %
Sugars 8g
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Cholesterol 28mg
9 %
Sodium 1081mg
45 %
Protein 11g
22 %
Calories:
59% Extra-virgin olive oil
17% Cheese
16% Bread
6% Others combined
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 bunch Tuscan kale (for ex: black or lacinato) 2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs 1/2 garlic clove 1/4 teaspoon kosher salt, plus a pinch 1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish 3 tablespoons extra-virgin olive oil, plus additional for garnish Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml) 1/8 teaspoon red pepper flakes
Directions : View recipe directions on 101cookbooks.com
