Wednesday, July 11, 2012
Tuscan Raw Kale Salad
4-6 cups kale, loosely packed, sliced leaves and midribs removed
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
salt & pepper, to taste
2/3 cup grated Pecorino Romano cheese
1.2 cup toasted walnuts
Whisk together lemon juice, olive oil, salt, pepper to taste
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Toss again, and top with remaining cheese and toasted walnuts
Will keep well in fridge for 3-4 days.