Raw Kale Salad with Pecorino and Lemon

Ingredients

• 8 oz. raw kale leaves , 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 kale leaves and spin dry or dry with paper towel. If the kale has thick ribs, cut them away, then slice into ribbons about 1/2 inch thick.Put kale strips into a plastic or glass salad bowl. Add coarsely grated cheese, and toss.In a small bowl, whisk together the lemon juice and olive oil.Pour over kale and cheese, then use a large wooden spoon or plastic spoon to stir the salad, “massaging” the dressing into the kale leaves so they’re all well coated with dressing.Let salad sit at room temperature for 1 hour.After salad marinates for one hour, stir, season to taste with sea salt and fresh ground black pepper, and serve.