Baby Kale Salad with Toasted Almonds and Pecorino Romano

Active Time: 15 minutes • Total Time: 10 minutes

Yields: 4 Servings

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  • 2 tablespoons minced shallot
  • 1 teaspoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 1 teaspoon honey
  • dash Worcestershire sauce
  • juice from 1/2 lemon
  • 3/4 cup extra-virgin olive oil
  • 5 ounces Earthbound Farm Organic Baby Kale
  • 1/2 cup Toasted almonds
  • 1/4 cup Grated Pecorino Romano
  • salt

This delicious salad is adapted from one by Chef David Myers (Hinoki and the Bird, Los Angeles). His Kale Salad with Toasted Almonds & Pecorino Romano was originally written for bunched kale.

Make the kale chips: Preheat oven to 350 degrees F. Toss a large handful of the baby kale leaves with 1 tablespoon of the olive oil. Add a little more, if necessary, to coat the leaves lightly. Sprinkle lightly with salt. Spread on a cookie sheet and bake for 10 minutes, or until the leaves are crispy. Set aside.

Make the vinaigrette: In a small bowl, whisk the shallots together with the mustard, vinegar, honey, Worcestershire and lemon juice. Whisk in the olive oil and season with salt to taste.

Assemble the salad: In a large bowl, toss the remaining kale with enough dressing to coat the leaves well. Toss in the almonds and cheese. Season with salt to taste. Divide the salad between 4 plates and top each with kale chips. Serve immediately.

Per serving: 550 Calories, Fat 55 grams, Cholesterol 15 mg, Sodium 310 mg, Carbohydrates 9 grams, Fiber 3 grams, Sugars 3 grams, Protein 10 grams.

Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 10%, Vitamin C 50%, Calcium 30%, Iron 8%.

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