Kale and Ricotta Salata Salad

5.0(112)

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.

by Kim Severson

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Dinner, Lunch, Quick

Servings

4 servings

Total time

10 min

Calories / serving

248 kcal

Ingredients (6)

serves

1 bunch of Tuscan (lacinato) kalekale
1 big shallot, chopped fineshallot
The juice of a lemon (preferably Meyer), about 2 two tablespoons
Salt and peppersalt-and-pepper
1/4 cup of olive oil, or moreolive-oil
1 cup ricotta salata, coarsely shreddedricotta

Instructions (3 steps)

01Trim 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.
02Mix 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.
03Toss the dressing with the kale and ricotta salata, taste and adjust seasoning, and serve.

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Rich recipe — supports nutrition-aware planning.