Kale and Ricotta Salata Salad

1. 1

   Trim the leaves of the kale above where the stems become thick.

2. 2

   (You're going to eat this raw; steam the stems for another use if you like.)

3. 3

   Stack the leaves in a pile, roll them like a cigar, and slice it thin crosswise.

4. 4

   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.

5. 5

   Toss the dressing with the kale and ricotta salata, taste and adjust seasoning, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.