Kale, Artichoke and Pecorino Salad
- Category: Vegetable Salads
- Author: Cindy Anschutz Barbieri
- Rating: 4.0
- Prep time: 15 min
- Cook time: 15 min
Ingredients
- ¼ cup olive oil, divided
- 3 slices pancetta, chopped, or more to taste
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 1 bunch kale, chopped
- 1 lemon, juiced
- 1 teaspoon sea salt
- ¾ teaspoon freshly ground black pepper
- ¼ cup freshly grated pecorino cheese