Insalato Cavolo with Pecorino and Lemon

“The simplicity of Italian cuisine truly allows the quality of each ingredient to stand out, creating delightful flavors with minimal effort. In this salad, the vibrant taste of fresh lemon juice perfectly complements the rich and tangy pecorino cheese.”

Difficulty

Intermediate

Yield

Serves 4-6

Ingredients

3 cups lacinato kale, tough ribs removed and finely julienned1/4 cup pecorino, finely grated2 tablespoons toasted pine nuts2 tablespoons dried currants

Ingredients

3/4 cup olive oil1/4 cup lemon juice salt to taste

Equipment

Chef’s knifeCutting boardMeasuring spoonsMeasuring cupsWhiskRaspSmall frying panBowls of various sizesTongsTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Remove the kale from the stems and finely shred the kale.

Finely grate the pecorino cheese with a rasp.

Toast the pinenuts over medium high heat until lightly golden in a small frying pan.

Measure out the currants.

Squeeze the lemon juice and measure the olive oil for the dressing.

To make the dressing, add the lemon juice into a bowl and slowly add the olive oil while whisking continuously. Season with salt to taste.

Add the kale to a bowl with the other salad ingredients, and toss with enough dressing and salt to taste.