Raw Kale Salad
- 16 cups fresh kale, thinly sliced (about 1 pound)
- 3 tablespoons fresh lemon juice
- 14 cup extra virgin olive oil
- 14 cup dried currants or 14 cup raisins
- 12 cup pecorino romano cheese, finely shredded (2 oz) or 12 cup parmesan cheese
- 1 teaspoon kosher salt
- 12 teaspoon fresh ground black pepper
- Place all of the ingredients into a large serving bowl; toss.
- Let rest 5 to 10 minutes for flavors to develop; toss again before serving.
- If desired, add more cheese, salt or pepper.
fresh kale, lemon juice, extra virgin olive oil, currants, pecorino romano cheese, kosher salt, ground black pepper
Taken from www.food.com/recipe/raw-kale-salad-479934 (may not work)