For Father’s Day this year, we ate at the Roman trattoria CINQUECENTO in Boston’s hip and historic South End. Our family of seven devoured one of everything on the menu. This is my version of the salad we shared. It holds up beautifully in the summer heat but remains a favorite in autumn, served alongside butternut squash risotto or a hearty winter short rib stew with polenta. 

Nota bene: While not exactly the same, wildflower honey may be substituted for the truffle honey, and parmesan for the Pecorino Romano. The overall taste will be terrific, just a wee bit more subtle.


  • 1 bunch flat leaf kale such as dinosaur or lacinto

  • 1/3 cup toasted pine nuts

  • Shaved pecorino

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons lemon juice

  • 2 tablespoons truffle honey

  • Maldon Sea Salt flakes

  • Freshly ground black pepper


1. Remove the tough rib from the kale leaves. Fold big leaf in half and then roll like a cigar. Chiffonade the leaves in 1/8 inch pieces. It should look like thin ribbons.

2. Whisk the olive oil, lemon juice, and truffle honey together. Pour over kale ribbons and let macerate for 15 minutes or up to two hours.

3. Before serving, use a vegetable peeler to shave pecorino over salad. Sprinkle salad with sea salt flakes and a few grinds of freshly ground pepper.


Serves 4 TO 6