Lacinato Kale and Ricotta Salata Salad Recipe-February 2024-www.zdask.com

　　Active Time

　　25 min

　　Total Time

　　25 min

　　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

Makes 6 servings

　　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)

Step 1

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

Step 2

Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.

Step 3

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