Raw Kale Salad with Lemon, Pecorino, and Currants

  • Serves

    serves 8-10


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.


  • 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


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.

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