Kale, artichoke and pecorino salad
Indulge in the vibrant flavors of kale, artichoke, and tangy pecorino cheese with this delightful salad. A harmonious blend of earthy, salty, and tangy notes!
Ingredients:
- 3-4 sliced pancetta
- Olive oil
- 1 can artichokes, quartered and drained
- 1 bunch kale, chopped
- 1 lemon, juiced
- 1 teaspoon sea salt
- 3/4 teaspoon freshly ground pepper
- 1/4 cup pecorino cheese, freshly grated
Instructions:
- Start by dicing the pancetta. Place a saute pan on the stove over medium heat and pour in 1 tablespoon of olive oil. Cook the pancetta until it turns crispy, which should take around 7 minutes. Use a slotted spoon to take out the pancetta and transfer it to a plate lined with a paper towel.
- In the same saute pan over medium heat, place the artichokes and let them cook for about 2 minutes on each side. The goal is to get them slightly browned. Once done, remove the artichokes from the pan and place them on a plate.
- Take a large bowl or serving platter and put the chopped kale in it. Next, add the cooked artichokes and pancetta. Drizzle about 3 tablespoons of olive oil over the mixture, then squeeze some lemon juice on top. Season with salt and pepper, and toss everything together. To finish, grate some Pecorino cheese using your Edgeware grater and sprinkle it over the dish.
Summary:
- Calories: 754 kcal
- Fat: 58 g
- Protein: 36 g
- Carbs: 33 g
- Potassium: 1553 mg
- Magnesium: 181 mg