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Organic Recipes > Salad or Side > Raw Kale Salad with Lemon, Pecorino and Currants

Raw Kale Salad with Lemon, Pecorino and Currants (Serves 4)
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.

1 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

  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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