Kale Salad with Lemon Pepper Dressing

A kale salad with an acidic kick from Chef Mark Perrier of Osteria Savio Volpe restaurant.

  • By Chef Mark Perrier
  • December 8, 2016
Image Author: Clinton Hussey
  • Yield: Serves 6


2 bunches lacinato kale

¼ cup toasted bread crumbs

¼ cup grated pecorino cheese

Lemon pepper dressing, to taste


Lemon Pepper Dressing

1 clove garlic

¼ cup lemon juice

1 cup olive oil

Salt and pepper, to taste


Making the Salad

Remove central rib from kale and slice thinly.

Combine with bread crumbs, pecorino cheese and lemon pepper dressing.

Top with additional cheese and crumbs if desired.

The Dressing

Crush garlic to a paste.

Combine with olive oil and lemon juice.

Add salt and pepper to taste if desired.

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