Cacio e Pepe-Inspired Kale Salad is a fresh and bold take on the classic Italian pasta dish. Instead of pasta, we use tender kale leaves as the base, massaged with a creamy, peppery dressing that captures all the savory, cheesy goodness of Cacio e Pepe. This salad is perfect for those who love simple yet sophisticated flavors. It’s a dish that can easily serve as a light lunch, a side to your favorite main course, or even the star of a dinner party. If you’re a fan of Parmesan’s nutty richness and the zing of freshly cracked black pepper, you’ve come to the right place. Don’t love kale? Don’t worry—this dressing works beautifully with other greens like arugula or spinach too.

Necessary Kitchen Equipment

Large mixing bowl
Small bowl (for the dressing)
Whisk
Chef’s knife
Cutting board
Measuring spoons and cups
Salad tongs

Overview of Ingredients

This salad comes together with just a few simple and flavorful components:

Kale: The hearty, nutrient-packed green that serves as the perfect canvas.
Parmesan cheese: Grated finely for a creamy, nutty flavor.
Lemon juice: Adds brightness to balance the richness.
Olive oil: The foundation of the dressing’s velvety texture.
Garlic: For a subtle kick of flavor.
Black pepper: Freshly cracked for a bold, spicy finish.

Step-by-Step Instructions

Prepare the Kale
Wash and dry the kale thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces. Place them in a large mixing bowl.
Massage the Kale
Add a drizzle of olive oil and a pinch of salt to the kale. Use your hands to massage the leaves gently for 2–3 minutes until they become slightly wilted and tender.
Make the Dressing
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of freshly squeezed lemon juice, 1 minced garlic clove, and a generous amount of freshly cracked black pepper (about 1 teaspoon, or to taste).
Add the Cheese
Stir in 1/2 cup of finely grated Parmesan cheese into the dressing until it forms a creamy consistency.
Assemble the Salad
Pour the dressing over the kale and toss thoroughly to coat each leaf. Taste and adjust the seasoning with more pepper or salt, if needed.
Serve
Transfer the salad to a serving bowl and sprinkle with additional Parmesan cheese and black pepper for garnish. Serve immediately or let it sit for 10 minutes to let the flavors meld.

Recipe Tips

Choose fresh kale: Lacinato (dinosaur) kale works best for this recipe, but curly kale is also a great option.
Don’t skip massaging the kale: This step makes the leaves more tender and enjoyable to eat.
Add a crunch: Toss in toasted breadcrumbs, roasted chickpeas, or sunflower seeds for added texture.
Make it heartier: Top with grilled chicken, shrimp, or even a soft-boiled egg to turn this salad into a complete meal.

What to Serve with This Recipe

This Cacio e Pepe-inspired kale salad pairs wonderfully with roasted chicken, grilled fish, or a hearty vegetable soup. It’s also an elegant addition to a dinner party spread or a complement to creamy pasta dishes.

Frequently Asked Questions

Can I use a different type of cheese?
Yes! Pecorino Romano is a classic choice for traditional Cacio e Pepe flavors and works well in this salad.

How do I store leftovers?
Store the salad in an airtight container in the refrigerator for up to 2 days. The kale holds up well to the dressing, making it a great make-ahead option.

What if I don’t like kale?
You can substitute kale with arugula, spinach, or even romaine lettuce for a softer texture.

Is this salad gluten-free?
Yes, the salad is naturally gluten-free. If adding breadcrumbs, be sure to use gluten-free options if needed.

Ingredients

1 bunch kale (Lacinato or curly)
1/2 cup finely grated Parmesan cheese (plus extra for garnish)
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 garlic clove, minced
1 teaspoon freshly cracked black pepper (or to taste)
Salt, to taste

Notes

For a zesty twist, add a pinch of red pepper flakes to the dressing.
This salad is best enjoyed fresh but can be stored for up to 2 days without losing its texture.