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Lacinato Kale and Ricotta Salata Salad

January 23, 2008

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 salt
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.

4 Comments leave one →
  1. February 23, 2009 4:08 pm

    I loooove this salad – I’ve had it at Dove Vivi in Portland and have recreated it from memory, but here it is in all its official recipe glory. I have converted previous kale haters over to the bright side with this preparation. Yum!

  2. March 13, 2009 5:45 am

    Thank you for the great kale recipe…I have some I was pondering how best to prepare!

  3. Amy permalink
    March 16, 2009 8:49 pm

    This is amazing. Thank you for sharing!


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