courtesy of Saveur Magazine
In this simple, elegant salad, a staple of SAVEUR web editor Helen Rosner's 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.
Ingredients1 or 2 bunches of very thinly sliced curly kale (tough 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
Method- 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.