Raw Kale Salad with Pecorino and Lemon
A bright raw kale salad with lemon, olive oil, and salty grated cheese, softened by a brief rest so every bite is crisp, tangy, and savory.
Prep 15 min · Total 1 hr 15 min · Makes 4 servings
Ingredients
- 8 oz. raw kale leaves, or more, washed, dried, and sliced into strips
- 1/3 cup coarsely grated Pecorino or Parmesan cheese
- 2 T fresh squeezed lemon juice
- 2 T extra virgin olive oil
- Sea salt and fresh ground black pepper to taste, for serving
Directions
- Wash the kale leaves, then dry them in a salad spinner or pat them with paper towel. For leaves with tough center stems, trim those out before cutting the kale crosswise into ribbons about 1/2 inch thick.
- Transfer the kale to a plastic or glass salad bowl. Scatter in the coarsely grated cheese and toss everything together.
- In a small bowl, whisk the lemon juice with the olive oil until combined.
- Drizzle the dressing over the kale and cheese. With a large wooden spoon or plastic spoon, work the dressing through the salad, pressing and stirring so the kale gets thoroughly coated.
- Leave the salad at room temperature for 1 hour.
- After the salad has had 1 hour to marinate, toss it again. Add sea salt and fresh ground black pepper to taste, then serve.