Lacinato Kale and Ricotta Salata Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Inspired by an antipasto that's popular at New York City's Lupa, this substantial salad takes a hearty, rich green that's usually cooked and proves how delicious it can be when served raw. Ingredients:
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) |
Directions:
1. Working in batches, cut kale crosswise into very thin slices.
2. Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.
3. 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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