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Kale Salad
Submitted by Luke Smithson (Anchor Run Farm member); serves 2-4; prep time 15 min plus 1 hour to chill.
This recipe is flexible; try substituting dried apples, walnuts, and smoked gouda for the pine nuts, currants, and pecorino.
1 bunch of raw kale (any type); shredded to equal 4 cups
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 cup currants (or raisins or dried cranberries)
1/4 cup shredded pecorino cheese (Locatelli is a common pecorino found in most grocery stores)
salt and pepper to taste

Shred kale as if you were making cole slaw (very fine). Toss with olive oil and lemon juice, then stir in pine nuts, currants and pecorino cheese. Taste and add salt and pepper as desired. Use caution with salt, as pecorino is a salty cheese. You may not even need salt depending your own preferences.

Serve chilled.