Lacinato Kale and Ricotta Salata Salad
This is our “house salad” — we love its simplicity, freshness and bright taste (plus its use of uber-nutritious kale!) The original recipe comes from Lupa restaurant in Manhattan, via Gourmet magazine. Lacinato kale, also called dinosaur kale, tuscan kale, or black cabbage/cavolo nero has a wonderful flavor and nice texture. If it’s not available, you could use green or red chard – I would stay away from the curly kale, as I find the leaves are a little too tough.
1 small bunch (about 1/2 pound) Lacinato kale
1 tablespoons fresh lemon juice (about 1/2 lemon)
1 tablespoon minced shallot
pinch black pepper
2 1/4 tablespoons extra-virgin olive oil
1 oz coarsely grated ricotta salata (1/2 cup) – this is salted and pressed ricotta; it comes in wedges in the cheese section. You could substitute feta for a similar taste.
Working in batches, cut kale crosswise into very thin slices (or, just tear the leaves off the center rib into bite-sized pieces.)
Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.
Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.
Makes 2 generous or 4 small servings.