Lacinato Kale and Ricotta Salata Salad
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Loading...An alternative to cooking kale is using it in a raw salad. Massaging the leaves with a little oil will make them tender, (preferably not vegetable or canola oils—extra-virgin olive oil and truffle oils are especially delicious). This recipe makes 6 servings.
- ¾ to 1 pound lacinato kale or tender regular kale, stems and center ribs discarded
- 2 tablespoons finely chopped shallot
- 1 ½ tablespoons fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 ½ tablespoons extra-virgin olive oil
- 1 cup coarsely grated ricotta salata (2 ounces)
1. Working in batches, cut the kale crosswise into very thin slices.
2. Whisk together the shallot, lemon juice, salt, and pepper in a small bowl, then add the oil in a slow stream, whisking until combined well.
3. Toss the kale and cheese in a large bowl with enough dressing to coat well, then season with salt and pepper.
Note: An Epicurious member suggests using less olive oil and omitting salt since the ricotta salata is already salty.
Source: The Epicurious Cookbook, Tanya Steel and the editors of Epicurious
