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Epicurious

Lacinato Kale and Ricotta Salata Salad

These dark leafy greens never tasted better. Be sure to seek out lacinato kale (also sold as Tuscan kale, black kale, dinosaur kale, or cavolo nero), a variety that is noticeably more tender and mild than the common curly kale, also known as Scotch kale. Take the time to massage the leaves in oil with your hands; the result will be kale that seems to melt in your mouth. If ricotta salata isn’t readily available at your market, try pecorino romano, another Italian cheese that’s easy to grate and has a similar salty flavor.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

3/4 to 1 pound lacinato 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
1 cup coarsely grated ricotta salata (2 ounces)

Preparation

  1. Step 1

    Working in batches, cut the kale crosswise into very thin slices.

    Step 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.

    Step 3

    Toss the kale and cheese in a large bowl with enough dressing to coat well, then season with salt and pepper.

The Epicurious Cookbook
TagsSaladItalianEuropeanKaleLeafy GreensVegetableRicotta SalataRicottaCheeseDairySideDinnerGluten FreeNut FreeVegetarianQuickEasy5 Ingredients or FewerNo-CookEpicuriousCookbooks
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