Description
Cacio e Pepe Kale Salad is an inventive twist on a classic Roman pasta dish, “Cacio e Pepe,” which literally means “cheese and pepper.” But instead of spaghetti, we’re using fresh, dark lacinato kale to carry the cheesy, peppery richness traditionally associated with this comfort food.
Ingredients
Scale
- 1 lb lacinato kale (about 8 cups packed), stemmed and thinly sliced
- 3 tbsp extra-virgin olive oil, divided
- 1 tbsp sherry vinegar
- 1 tsp freshly ground black pepper
- ¾ cup finely grated Pecorino Romano cheese
Instructions
- Make the dressing: In a large bowl, whisk together 2 tbsp olive oil, sherry vinegar, and black pepper until emulsified.
- Massage the kale: Add the sliced kale to the bowl. Using clean hands, massage the kale firmly for 1–2 minutes until it softens and darkens in color.
- Add the cheese: Sprinkle in the Pecorino Romano and toss to coat evenly.
- Finish: Drizzle with the remaining 1 tbsp olive oil and give it a final toss.
Notes
For the best texture, let the dressed kale sit for 10–15 minutes before serving—this softens the leaves and helps absorb the rich, cheesy-peppery flavor. Top with extra shaved Parmesan and freshly cracked black pepper for a restaurant-style finish. Great as a light lunch or a side dish with grilled protein!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: Italian-Inspired
Keywords: Cacio e Pepe Kale Salad