Pecorino Lemon Kale Dressing

Name: Pecorino Lemon Kale Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (100 ml)
Cuisine: Mediterranean
Ingredients: 1/4 cup grated Pecorino or Parmigiano (60 ml) Parmesan; 2 Tbsp EVOO (30 ml) Olive Oil; zest of 1 lemon Lemon Zest; juice of 1 lemon Lemon Juice; 1 clove garlic, minced Garlic; 1/2 tsp honey (2.5 ml) Honey; 1/2 tsp kosher salt (2.5 ml) Salt; 1/4 tsp crushed red chile flakes (1.25 ml) Red Pepper; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Paul Kahan recipe. Not affiliated with, sponsored by, or endorsed by Paul Kahan.

DRESSING · TUSCAN KALE & BEET SALADS

In the published recipe, this is the dressing for roasted beets with burrata and charred kale. The same recipe pairs it with Hazelnut Vinaigrette, the hazelnut vinaigrette.

Paul Kahan's pecorino-lemon dressing for kale & beet salad.

On the jar

PECORINO-LEM

Method: shake
Yield: about ½ cup
Ingredients: 9
Jar batch: 3.05× recipe

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Ratio

OLIVE OIL 30 mlLEMON JUICE 30 ml

Ingredients

Parmesan1/4 cup grated Pecorino or Parmigiano (60 ml)
Olive Oil2 Tbsp EVOO (30 ml)
Lemon Zestzest of 1 lemon
Lemon Juicejuice of 1 lemon
Garlic1 clove garlic, minced
Honey1/2 tsp honey (2.5 ml)
Salt1/2 tsp kosher salt (2.5 ml)
Red Pepper1/4 tsp crushed red chile flakes (1.25 ml)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE.
Shake-to-line (dashed marks): add PARM. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 3 CLOVES GARLIC.
Season to finish: LEMON ZEST (about 1½ Tbsp), SALT (about 1½ tsp), RED PEPPER (about ¾ tsp), PEPPER (to taste), HONEY (about 1½ tsp).
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. 9 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 8 stars · 3 national awards

Pecorino Lemon Kale DressingNATIONAL AWARD WINNEROn the jar: PECORINO-LEM
Carrot Escabeche★★★ KITCHENOn the jar: ESCABECHE
Vilao Sauce★ STARRED KITCHENOn the jar: SAUCE VILO
Caesar Dressing★★★ KITCHENOn the jar: CAESAR

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Provenance

Paul Kahan works in New American / Chicago; credentials include James Beard Outstanding Chef 2013; James Beard Best Chef: Midwest 2004.

Originally published as Pecorino-Lemon Kale Dressing.

Adapted from a Paul Kahan recipe (Paul Kahan / Epicurious (Cooking for Good Times)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 3.05× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Paul Kahan / Epicurious (Cooking for Good Times) (published as “Pecorino-Lemon Kale Dressing”). Full citation lives in Provenance.

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