kale and ricotta salata salad
 
 
Ingredients
  • ¾ to 1 pound of lacinato kale, also called dinosaur or tuscan kale (approximately 2 medium sized bunches of kale) - This may sound like a lot of kale, but remember it breaks down as you massage in the dressing.
  • 2 tablespoons finely chopped shallots (minced well) - You can get 2 tablespoons from one standard shallot.
  • 1½ tablespoons plus 1 teaspoon fresh lemon juice
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper
  • 4½ tablespoons extra-virgin olive oil
  • 1 cup (2 ounces) freshly grated ricotta salata cheese - Feel free to add less if you want.
Instructions
  1. A note about purchasing lacinato kale: Don’t purchase lacinato kale that feels tough and paper-like. It will not breakdown and thus will not absorb the dressing even when you massage it. Kale is best when its soft and pliable, (feels like regular lettuce) as it absorbs the dressing and is tender when eaten.
  2. I like to make the dressing first before I get my kale ready so that the flavors can mesh together, and the shallots can marinate in the lemon juice. Squeeze your lemon and peel and finely chop up your shallot. Make sure to mince it fine so you don't have big chunks of shallots in the dressing.
  3. Get out a small bowl or glass measuring cup, and add in the 2 tablespoons minced shallots, 1½ tablespoons plus 1 teaspoon lemon juice, ¼ teaspoon sea salt and ¼ teaspoon pepper; whisk to combine.
  4. Slowly add in the 4½ tablespoons extra-virgin olive oil, and whisk until well combined. Let the dressing sit for about 10 minutes, so that the flavors mesh together.
  5. Using a cheese grater, grate up your ricotta salata cheese. This cheese actually grates quite nicely.
  6. Wash and de-stem your kale, and then cut it into thin strips. Put the sliced kale into a large salad bowl.
  7. Pour the dressing over the kale (enough to coat the leaves well) and make sure to massage it well so that all of the kale absorbs the dressing. When I say, massage your kale, I literally mean, get your hands in there and massage it. When you massage kale, not only does it absorb the dressing, but it also breaks down the kale almost like when it's cooked, and takes away any bitter flavor.
  8. Add in the ricotta salata, and toss to combine. I always let the salad sit for a bit so that the kale absorbs all of the flavors.
  9. This salad, if stored properly covered in the fridge, can last for 3 days. Just give it a little re-fluff before you serve it.
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2013/03/kale-and-ricotta-salata-salad/