Raw Kale Salad with Lemon, Pecorino, and Currants
In this simple, elegant salad, the spicy flavor of thinly sliced raw kale is offset by creamy pecorino cheese, bright lemon, and sweet-tart dried currants.
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.saveur.com.
Cooking tools:
- Pepper mill
- Citrus press
- Grater
- Chef's knife
- Cutting board
- Serving bowl
- Measuring cup
- Measuring spoon
- Tongs
Ingredients
- 16 cups very thinly sliced curly kale (from about 1 pound, stems removed)
- 3 tbsp. fresh lemon juice (from 1 lemon)
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup dried currants
- 1⁄2 cup Pecorino-Romano cheese, finely shredded (about 2 oz.)
- 1 tsp. kosher salt
- 1⁄2 tsp. fresh-ground black pepper
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