Raw Kale Salad with Lemon, Pecorino and Currants

Serves: 8 to 10

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A simple yet very elegant start to a meal. Use your best olive oil and salt — it makes a difference.

Ingredients

  • 16 cups very thinly sliced curly kale or dinosaur kale (from about 1 pound, stems removed) Add to list
  • 3 tablespoons fresh lemon juice (from 1 lemon, preferably a Meyer lemon) Add to list
  • 1/4 cup extra virgin olive oil Add to list
  • 1/4 cup dried currants (PCC carries organic dried currants from Zante) Add to list
  • 1/2 cup finely shredded Pecorino-Romano cheese (about 2 ounces) Add to list
  • 1 teaspoon coarse sea salt Add to list
  • 1/2 teaspoon freshly ground black pepper Add to list

Preparation

Combine all ingredients in a large serving bowl. Toss thoroughly to combine, and allow to rest 5 to 10 minutes. Toss thoroughly again before serving, adding more cheese, salt or pepper, if desired.

Notes

PCC sells Pecorino in both whole and shredded form.

Source: Sound Consumer, January 2012
Recipe adapted from "Saveur"

More about: cheese, kale, raisins

Comments

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Tasty

The salt isn't needed however as the Pecorino-Romano cheese is already salty.

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