Kale Salad with Pecorino and Lemon

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Kale Salad with Pecorino and Lemon

Yields1 Serving
 1 bunch kale, washed and trimmed of stems
  4 ounces Pecorino Romano, grated
  2 lemons, juiced
  1/2 cup olive oil
  Kosher salt and fresh black pepper, to taste
1

Roll several kale leaves lengthwise and using the point of a chef's knife, cut away the thick center stem. Discard. Roll the remaining stack of de-veined leaves into a tight cigar shape and slice into thin ribbons.

2

Toss the shaved kale with the cheese. Whisk the lemon juice and olive oil and pour over the salad. Taste and season with salt and pepper. Let the salad sit at room temperature for an hour before serving.

Ingredients

 1 bunch kale, washed and trimmed of stems
  4 ounces Pecorino Romano, grated
  2 lemons, juiced
  1/2 cup olive oil
  Kosher salt and fresh black pepper, to taste

Directions

1

Roll several kale leaves lengthwise and using the point of a chef's knife, cut away the thick center stem. Discard. Roll the remaining stack of de-veined leaves into a tight cigar shape and slice into thin ribbons.

2

Toss the shaved kale with the cheese. Whisk the lemon juice and olive oil and pour over the salad. Taste and season with salt and pepper. Let the salad sit at room temperature for an hour before serving.

Notes

Kale Salad with Pecorino and Lemon
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