House & Home - Ask A Chef: Kale Salad With Pecorino, Currants & Pine Nuts
Design, Decorating and Lifestyle
Ingredients
- 1 bunch Lacinato kale (about 14 oz.)
- 2 oz. aged Tuscan Pecorino, shaved, divided
- 3 tbsp mild extra-virgin olive oil
- 1 1⁄2 tbsp freshly squeezed lemon juice
- Kosher salt and freshly ground pepper, to taste
- 1⁄3 cup pine nuts, preferably Mediterranean
- 1⁄4 cup dried currants, preferably organic
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