Kale Salad with Pecorino and Lemon
- 1 large bunch kale, washed and trimmed of stems
- 4 ounces Pecorino Romano, grated
- 2 lemons, juiced
- 1/2 cup olive oil
- Kosher salt and fresh black pepper, to taste
- Chop or rip kale into bite sizes pieces
- Toss the shaved kale with the cheese.
- Whisk the lemon juice and olive oil and pour over the salad.
- Taste and season with salt and pepper.
- Let the salad sit at room temperature for an hour before serving.