I kept hearing about raw kale in salads so I decided to try out for myself. I sliced up very thinly a bundle of destemmed Tuscan kale (also known as cavolo nero, dinosaur kale and Lacinato). I dressed it with lemon juice and extra virgin olive oil and added pungent salty pecorino and nutty warm toasted walnuts. This salad really surprised me. It was delicious, hearty and satisfying. Also mentally satisfying knowing that I was getting all this nutritious greens in me.