Raw Kale Salad with Lemon, Pecorino, and Currants

Raw Kale Salad with Lemon, Pecorino, and Currants
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.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.

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.
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)
  • 14 cup extra virgin olive oil
  • 14 cup dried currants
  • 12 cup Pecorino-Romano cheese, finely shredded (about 2 oz.)
  • 1 tsp. kosher salt
  • 12 tsp. fresh-ground black pepper

Instructions

  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.