Pecorino Kale Salad

Pecorino Kale Salad

If you've ever been to Gusto 101 in Toronto you know that the Kale salad is not to be missed. But, have you ever considered topping your crackers with salad? That's right folks, the cracker is the crouton. 



  • 1 lemon, squeezed (about ¼ cup of juice)
  • 2 tbsp honey
  • 4 tbsp olive oil
  • ¼ cup grated Pecorino or Parmesan cheese
  • 4 cups kale
  • Currants, for garnish
  • Pine nuts, for garnish
  • Pickled red onion, for garnish
  • Nufs plank crackers - we used Hot Honey


  1. Combine lemon juice, honey, olive oil and Parmesan cheese. Stir well.
  2. Remove kale leaves from stems.
  3. Wash and dry the kale. Then, finely chop the leaves into very small pieces.
  4. Place the kale in a large bowl and combine with the dressing.
  5. Let the dressed kale sit for at least 30 minutes. If you prefer your kale to be softer and less fibrous, let it sit for up to two hours.
  6. Before serving, add currants, pine nuts and some more cheese.
  7. Arrange a healthy serving of salad on your cracker of choice and enjoy!


For a non-dairy alternative substitute the pecorino cheese for nutritional yeast.


Back to blog

Leave a comment

Please note, comments need to be approved before they are published.