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5 from 4 votes

Tuscan Kale Salad, Raisins, Almonds, Pecorino, Lemony Salad Dressing

How Italians eat a kale salad, olive oil, lemon, toasted almonds, raisins, chile flakes with a zesty lemony dressing, showered with Pecorino Romano
Course: Salad and Salad Dressing
Cuisine: Italian
Servings: 4
Author: Angela Pomone Roberts


  • 1 small clove garlic cut in quarters
  • 1 tablespoon of lemon
  • 1 tablespoon white wine vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon red pepper chili flakes
  • 1 one bunch of Lacinato kale ribs removed, chopped finely
  • 1/4 cup golden raisins regular raisins or even dried cranberries will do
  • 1/4 cup toasted sliced almonds
  • 1 ounce of Pecorino Romano Cheese
  • sea salt
  • black pepper


  • dd garlic clove and chile to olive oil and let sit for twenty minutes or longer. Remove garlic. Mix vinegar and lemon. Slowly add olive oil to lemon mixture.
  • Toss chopped kale leaves with half of the dressing. Add more as needed. add in raisins, toasted almonds.
  • Using a mandolin or cheese grater, slice paper thin slices of pecorino over the salad.
  • Season with salt and pepper.