Makes 6 servings
3/4 to 1 pound lacinato kale (also called Tuscan kale) or tender regular kale, stems and center ribs discarded2 tablespoons finely chopped shallot1 1/2 tablespoons fresh lemon juice1/4 teaspoon salt1/4 teaspoon black pepper4 1/2 tablespoons extra-virgin olive oil
2 ounces coarsely grated ricotta salata (1 cup)
Working in batches, cut kale crosswise into very thin slices.
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.
Epicurious
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This recipe was most recently featured in
Boston Organics Newsletter No. 21 of 2012.