Kale and Ricotta Salata Salad
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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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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- 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.
- 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.
- Step 3
Toss the dressing with the kale and ricotta salata, taste and adjust seasoning, and serve.
Private Notes
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Cooking Notes
Ellen Smart
Delicious and easy. I used chevre because that is what I had, and added navel orange sections (peeled).
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.
Kim K
Used Gruyere and this was fantastic!
C
Delicious. Had to substitute feta as ricotta salata was not available locally. Seemed like a lot of dressing for 1 bunch kale; if I make again will use 1.5-2 bunches. Husband loved it, while not recognizing it as kale, of which he is not fond.
Kerry
My new favorite kale salad. I made exactly as written and loved it.
Ellen Smart
Delicious and easy. I used chevre because that is what I had, and added navel orange sections (peeled).
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