Crunchy Kale Salad with Walnuts and Pecorino

Ingredients

• 0.3 cup currants dried
• 2 tablespoons basil fresh finely sliced
• 1  juice of lemon juiced
• 4 cups kale finely julienned cleaned
• 4 servings kosher salt and freshly cracked pepper black
• 0.3 cup olive oil extra-virgin
• 0.5 cup pecorino cheese shaved for garnish
• 2 cups radicchio thinly finely julienned cleaned
• 0.5 cup walnuts toasted

Equipment

• mixing bowl

Directions

1. Watch how to make this recipe.
2. Toss the kale and radicchio with about half of the oil, lemon juice and zest in a large glass mixing bowl.
3. Let stand about 2 minutes.
4. Add the Pecorino, currants, basil and the remaining oil, lemon juice and zest. Thoroughly mix. Season with salt and pepper. Set aside.
5. Fold in the walnuts just before serving and top the salad with a pile of Pecorino.