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Baby Kale Salad with Toasted Almonds and Pecorino Romano

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.

Prep time: 15 min | Cook time: 10 min | Total time: 25 min | 4 Servings



2 Tbsp

minced shallot

1 tsp

Dijon mustard

¼ cup

red wine vinegar

1 tsp



Worcestershire sauce (optional)

Juice from 1/2 lemon

¾ cup

extra-virgin olive oil (+ 1 tablespoon extra for making kale chips)

5 oz

Earthbound Farm Organic Kale (1 package)

½ cup

Toasted almonds (roughly chopped)

¼ cup

Grated Pecorino Romano


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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