Lacinato Kale and Ricotta Salata Salad

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An alternative to cooking kale is using it in a raw salad.  Massaging the leaves with a little oil will make them tender, (preferably not vegetable or canola oils—extra-virgin olive oil and truffle oils are especially delicious).  This recipe makes 6 servings.

  • ¾ to 1 pound lacinato kale or tender regular kale, stems and center ribs discarded
  • 2 tablespoons finely chopped shallot
  • 1 ½ tablespoons fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 ½ tablespoons extra-virgin olive oil
  • 1 cup coarsely grated ricotta salata (2 ounces)

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

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.

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

Note:  An Epicurious member suggests using less olive oil and omitting salt since the ricotta salata is already salty.

Source: The Epicurious Cookbook, Tanya Steel and the editors of Epicurious

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