Saturday, August 4, 2012

Kale and Ricotta Salata Salad

yield: Makes 6 servings
active time: 25 min
total time: 25 min

A delicious and more last minute kale salad from Leslie.

Ingredients

  • 3/4 to 1 pound Lacinato kale (also called Tuscan kale) or tender regular kale, stems and center ribs discarded (I've also used "curly" kale and that's fine, too.)
  • 2 tablespoons finely chopped shallot
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 1/2 tablespoons extra-virgin olive oil
  • 2 ounces coarsely grated ricotta salata (1 cup)

Preparation

Working in batches, cut kale crosswise into very thin slices.
Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.
Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.

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