Kale and Ricotta Salata Salad

By Kim Severson

Total Time
10 minutes
Rating
5(112)
Comments
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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.

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Ingredients

Yield:4 servings
  • 1bunch of Tuscan (lacinato) kale
  • 1big shallot, chopped fine
  • The juice of a lemon (preferably Meyer), about 2 two tablespoons
  • Salt and pepper
  • ¼cup of olive oil, or more
  • 1cup ricotta salata, coarsely shredded
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

248 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 7 grams protein; 377 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim 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.

  2. Step 2

    Mix 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.

  3. Step 3

    Toss the dressing with the kale and ricotta salata, taste and adjust seasoning, and serve.

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Ratings

5 out of 5
112 user ratings
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Comments

Ellen Smart

Delicious and easy. I used chevre because that is what I had, and added navel orange sections (peeled).

JennGrace

It looks simple but is beyond delicious. Mince the shallots as finely as possible; the lemon “melts” them in a delightful way so they don’t taste raw. I won’t make if I can’t find ricotta salata; it’s essential to the taste IMO. Even better the next day. This is what I make for the green element of lucky New Year’s Day foods.

Meinmunich

Even here in Italy it’s not easy to get ricotta salata. I made this as per recipe and thinly sliced regular sheep ricotta and speeded atop. My guests loved it.

Sarah

Simple and delicious. Followed the recipe exactly, ate half that night and the other half the next day. Luckily, the cheesemonger at my local farmers market carries a fantastic ricotta salata.

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Credits

The New York Times

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