Kale, Artichoke and Pecorino Salad

By Cindy Anschutz Barbieri

4.0 / 5

15min

15min

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¼ cup olive oil divided
3 slices pancetta chopped, or more to taste
1 (14 ounce) can artichoke hearts drained and quartered
1 bunch kale chopped
1 lemon juiced
1 teaspoon sea salt
¾ teaspoon freshly ground black pepper
¼ cup freshly grated pecorino cheese