Nov 20, 2011
3
reviews
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Raw Kale Salad with Lemon, Pecorino, and Currants

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.
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Raw Kale Salad Enlarge Image Credit: Helen Rosner
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)
¼ cup extra virgin olive oil
¼ cup dried currants
½ cup Pecorino-Romano cheese, finely shredded (about 2 oz.)
1 tsp. kosher salt
½ tsp. fresh-ground black pepper

Instructions

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.

Ratings & Reviews (3)

wow, AWsuM, recipes from Saveur,...thank goodness i'm also a subscriber of
the Saveur Magazine, it's simply one of my favorite magazines of All Time !!!!!!
Added some toasted pine nuts to this and everyone I make it for raves about it. Awesome recipe!
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Super simple and delicious. I substituted dried cranberries and added pecans. The chopped kale has a great, solid, anti-wilt but not-too-tough texture. I had never tried raw kale but this works well. Now I keep it chopped in my fridge instead of a bag of lettuce.
Raw Kale Salad with Lemon, Pecorino, and Currants 5 5 3 3

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