Crunchy Kale Salad with Walnuts and Pecorino

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4 cups finely julienned kale, cleaned and stems removed

2 cups finely julienned radicchio, cleaned and core removed 

1/4 cup extra-virgin olive oil

1 lemon, juiced and 1 teaspoon zest

1/2 cup shaved Pecorino Romano, plus extra for garnish 

1/4 cup dried currants

2 tablespoons finely sliced fresh basil

Kosher salt and freshly cracked black pepper 

Kosher salt and freshly cracked black pepper

1/2 cup toasted walnuts