Author Notes
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!
If you are looking for Graters or Zesters – Be sure to check out my friends at Edgware! Let them know Cindy sent you…
Note: This can be done up to 2 hours before serving! Refrigerate covered until ready to serve. Enjoy
Cooks Tip! If you are using Pecorino cheese you can use less sea salt. Pecorino is a salty cheese. To learn more about Parmesan vs Pecorino please visit my blog post at Parmesan vs Pecorino —Cindy Anschutz
Ingredients
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3-4
sliced pancetta
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Olive oil
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1
can artichokes, quartered and drained
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1
bunch kale, chopped
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1
lemon, juiced
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1 teaspoon
sea salt
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3/4 teaspoon
freshly ground pepper
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1/4 cup
pecorino cheese, freshly grated
Directions
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Take panchetta and chop. Heat a saute pan over medium heat and add in 1 tablespoon of olive oil. Saute pancetta until crisp – about 7 minutes. Using a slotted spoon remove pancetta and place on a plate lined with a white papertowel.
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Using the saute pan over medium heat add in artichokes and cook for 2 minutes on each side. You really just want them to brown a little. Remove from pan and set on a plate.
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In a large bowl or serving platter add chopped kale, Then add in artichokes and pancetta. Drizzle with olive oil (about 3 tablespoons) then add lemon juice, salt and pepper. Toss together. Using your Edgeware grater top with Pecorino cheese.
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