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

Hudson Valley chef Giovanni Scappin's fabulous salad.


1 bunch Lacinato kale (about 14 oz)
2 oz aged Tuscan Pecorino, shaved, divided
3 tbsp mild extra-virgin olive oil
1 1⁄2 tbsp freshly squeezed lemon juice
Kosher salt and freshly ground pepper, to taste
1⁄3 cup pine nuts, preferably Mediterranean
1⁄4 cup dried currants, preferably organic


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.