Lacinato Kale-Kohlrabi Salad + Pecorino

Return to This Week’s Menu

Lacinato Kale-Kohlrabi Salad + Pecorino

Serves 4  | Prep Time: 20 minutes | Cook Time: 30 minutes

 Kibbeh is like the burger of the Levant region. Typically bound with bulgur I’ve opted for the grain free version with quinoa, but you could use bulgur too. Brussels sprouts provide a nice vehicle to soak up the pan juice after cooking the lamb.


  • 1 shallot, minced
  • 1/4 cup freshly squeezed lemon juice (about 2)
  • 1/3 cup extra virgin olive oil
  • 3 teaspoons tahini
  • 1 tablespoon honey
  • 1 bunch lacinato kale, thinly sliced
  • 2 bulb kohlrabi, peeled, cut into match sticks
  • 3 green onions, thinly sliced
  • 1 cup pecans, toasted and chopped
  • 1/4 cup green olives (I like castelvetrano), halved
  • 2/3 cup pecorino romano cheese

Chef Tips

Roasted winter squash is great substitution for the kohlrabi.


Step 1

Start by making the dressing. In a small bowl, combine the shallot with the lemon juice. Allow to sit for 5-10 minutes before whisking in the olive oil, tahini, honey, and salt.

Step 2

Toss the kale, kohlrabi, and green onions with the dressing. Really mix it well, preferably with your hands, and then allow it to rest for ten minutes. Taste and add more salt if needed. Add the pecans, olives, and pecorino, and gently toss once more before serving topped with chopped herbs.