Raw Kale Salad with Lemon, Pecorino and Currants

Raw Kale Salad with Lemon, Pecorino and Currants

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?


  • 16 cups very thinly sliced Lacinato kale (about 1 pound, stems removed)
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup dried currants
  • 1/2 cup finely shredded Pecorino-Romano cheese (about 2 ounces)
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground black pepper


Combine all ingredients in a large serving bowl. Toss thoroughly to combine and allow to rest 5 to 10 minutes. Toss thoroughly again before serving, adding more cheese, salt or pepper, if desired.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member