Lacinato Kale Salad with Cucumber and Fromage Blanc

Photos by Hélène Dujardin

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6 servings

  • 1 pound lacinato kale, stemmed and thinly sliced
  • 2 tablespoons lemon juice
  • 2 English cucumbers, peeled, seeded, and diced
  • 2 medium shallots, thinly sliced
  • ½ cup extra-virgin olive oil
  • ½ cup dill leaves
  • ⅓ cup flat leaf parsley leaves
  • 1½ tablespoons toasted sesame seeds
  • 1 cup Fromage Blanc or fresh cow’s milk farmer cheese, crumbled,  setting aside 1 tablespoon
  • Salt and pepper
  1. Combine kale with lemon juice and massage gently for 3 to 4 minutes to help tenderize the greens. Let sit for 5 minutes.
  2. Add all remaining ingredients and toss gently to combine. Season to taste. Finish with sprinkle of Fromage Blanc and grind of black pepper.
  • from Chef Amelia Scatena and Chef Bill Scatena of Cannon Green in Charleston, South Carolina

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