Lacinato Kale and Ricotta Salata Salad
RECIPE BY LILLIAN CHOU

Photo: Romulo Yanes

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.

Makes 6 servings
Active time: 25 min
Total time: 25 min
INGREDIENTS:

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)

INSTRUCTIONS:

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.