Recipe: ZuZu’s Tuscan Kale Salad

One of our most-ordered dishes is our Tuscan Kale Salad with Pear, Pine Nuts, Pecorino Romano & Lemon Vinaigrette. Today, we’re sharing the recipe!

ZuZu's Kale Salad

Yields 4-6 Servings



2 bunches   Tuscan Kale (also known as Lacinado Kale)
2-3 Tbsp   Butter
1/3   Baguette (or similar bread), cut into 12 slices
1/3 cup   Pecorino Romano, finely grated
1 recipe   Lemon Vinaigrette (see below)
To taste   Kosher Salt and Fresh-Ground Black Pepper
1/4 lb   Ripe Tomatoes, cut into bite-size chunks
1   Pear, cut in ¼-inch batons
¼ cup   Pine Nuts, toasted


1. Tear the kale leaves off the tough stems, wash well and dry in a salad spinner. Cut into ¼-inch-wide ribbons. Transfer to a large mixing bowl.

2. Pre-heat the oven to 350 degrees. Spread a little butter on each slice of baguette, place on a baking sheet and sprinkle with half the cheese. Bake for 8 minutes or so until golden brown. Remove from the oven and allow to cool.

3. When cool, break the baguette slices into the work bowl of a food processor and pulse until coarse crumbs form.

4. Dress the kale liberally with the lemon vinaigrette. Season with a little salt and pepper and gently massage the dressing into the kale. Add the toasted breadcrumbs, tomatoes and pear; toss lightly.

5. Transfer to a serving bowl and sprinkle with the remaining cheese and the pine nuts.



1 tsp   Lemon, zest
1 Tbsp   Lemon Juice
1/2   Shallot (about 1 Tbsp)
2 Tbsp   Rice Wine Vinegar
1 Tbsp   Honey
2 Tbsp   Dijon Mustard
1/2 cup   Vegetable Oil
To taste   Kosher Salt and Fresh-Ground Black Pepper


1. Combine zest, juice, shallot, vinegar, honey and mustard in a mixing bowl. Whisk in the oil slowly to form an emulsion. Season with salt & pepper.


Submit a comment

1 Comment

Submit a Comment