Kale salad is something that I eat occasionally, and enjoy the most at Foxley restaurant in Toronto. My good friend Kathryn recently served me a kale salad in Tuscany based on the salad she frequently orders at a Toronto restaurant. Perhaps it was the Italian kale-her salad was a vast improvement on the restaurant version and inspired me to make it! This salad is incredibly easy to make and a delicious, healthy choice of greens. Kale contains vitamin A, K and C, antioxidants we all need. I brought home some fig flavoured pecorino cheese from Italy, which was a special touch. Otherwise pecorino cheese works well.
1 bunch of black kale, stems removed, cut very finely horizontally across the leaf
Juice of 1 lemon or more to taste
1 tablespoon olive oil
2 tablespoons currants
Grated pecorino cheese, to taste
2 tablespoons sunflower seeds
Fresh ground pepper to taste
In a large bowl, mix together kale and lemon juice thoroughly with your hands (‘massage’ the kale with the lemon juice). Drizzle olive oil and mix well. Mix in currants and toss with grated pecorino. Let stand for 15 minutes, or refrigerate covered, overnight. Add sunflower seeds and ground pepper before serving, enjoy.