Kale With Pomegranate Dressing And Ricotta Salata Recipes

KALE AND RICOTTA SALATA SALAD

Kale and Ricotta Salata Salad image

This sharp and refreshing salad takes only minutes to put together but is a crowd-pleaser of the first order. This dish would be equally at home at a potluck or as a first course at a dinner party, and no one has to know that you didn't work for hours on it.

Provided by Kim Severson

Categories dinner, lunch, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 bunch of Tuscan (lacinato) kale
1 big shallot, chopped fine
The juice of a lemon (preferably Meyer), about 2 two tablespoons
Salt and pepper
1/4 cup of olive oil, or more
1 cup ricotta salata, coarsely shredded

Steps:

Trim the leaves of the kale above where the stems become thick. (You're going to eat this raw; steam the stems for another use if you like.) Stack the leaves in a pile, roll them like a cigar, and slice it thin crosswise.
Mix together the shallot, lemon juice, salt (go easy on this at first since the cheese is salty), and oil; taste and add more oil if you like.
Toss the dressing with the kale and ricotta salata, taste and adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 22 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 362 milligrams, Sugar 3 grams

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