Raw Kale Salad with Lemon, Pecorino, and Currants

Name: Raw Kale Salad with Lemon, Pecorino, and Currants
Total time: PT0D0H0M
Yield: serves 8-10
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

Serves
serves 8-10

HELEN ROSNER

In this simple, elegant salad, a staple of SAVEUR web editor Helen Rosner's Thanksgiving table, the spicy flavor of thinly sliced raw kale is offset by creamy pecorino cheese, bright lemon, and sweet-tart dried currants. You can substitute parmesan or Grana Padano, if that's what's on hand.

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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Instructions

Step 1

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

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