Friday, February 19, 2010

Kale and Ricotta Salata Salad

-3/4 to 1 pound lacinato kale (also called Tuscan kale) or tender regular kale, stems and center ribs discarded
-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)

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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