Recipe
February 6, 2014
Market St.’s Kale Salad With Pecorino, Currants & Pine Nuts Recipe

Step 1: Wash and spin-dry kale. Remove and discard ribs. Stack leaves and cut into crosswise ribbons. Place in large mixing bowl with half of cheese. Drizzle with oil and lemon juice. Season with salt and pepper.
Step 2: Toss and let stand for a few minutes.
Step 3: Divide salad among four large plates. Sprinkle with nuts, currants and remaining cheese to serve.
Directions
Yield:
Step 1: Wash and spin-dry kale. Remove and discard ribs. Stack leaves and cut into crosswise ribbons. Place in large mixing bowl with half of cheese. Drizzle with oil and lemon juice. Season with salt and pepper.
Step 2: Toss and let stand for a few minutes.
Step 3: Divide salad among four large plates. Sprinkle with nuts, currants and remaining cheese to serve.
Keith Ferris