INGREDIENTS

• 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

DIRECTIONS

1. Chop or rip kale into bite sizes pieces
2. Toss the shaved kale with the cheese.
3. Whisk the lemon juice and olive oil and pour over the salad.
4. Taste and season with salt and pepper.
5. Let the salad sit at room temperature for an hour before serving.