Raw Kale Salad with Lemon, Pecorino and Currants recipe | PCC Community Markets
Raw Kale Salad with Lemon, Pecorino, and Currants | PCC Community Markets - A vegetarian, gluten-free salad packed with flavor for 8-10 servings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pccmarkets.com.
Ingredients
- 16 cups very thinly sliced Lacinato kale (about 1 pound, stems removed)
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1/4 cup extra virgin olive oil
- 1/4 cup dried currants
- 1/2 cup finely shredded Pecorino-Romano cheese (about 2 ounces)
- 1 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground black pepper
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