Kale Salad with Ricotta Salata, Pine Nuts & Anchovies Recipe

Name: Kale Salad with Ricotta Salata, Pine Nuts & Anchovies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pine nuts; 1 small shallot, minced; Finely grated zest of 1 lemon; 1/4 cup fresh lemon juice; 1 tablespoon Champagne or white wine vinegar; 1 garlic clove, grated; Pinch of crushed red pepper; 1/2 cup extra-virgin olive oil; 3 ounces ricotta salata cheese, coarsely shredded (3/4 cup); Kosher salt; Freshly ground black pepper; 1 bunch of kale, preferably Lacinato (6 ounces), stemmed and leaves torn into bite-size pieces (8 cups); 8 marinate dalici (white anchovies), drained

Servings: persons

1/4 cup pine nuts
1 small shallot, minced
Finely grated zest of 1 lemon
1/4 cup fresh lemon juice
1 tablespoon Champagne or white wine vinegar
1 garlic clove, grated
Pinch of crushed red pepper
1/2 cup extra-virgin olive oil
3 ounces ricotta salata cheese, coarsely shredded (3/4 cup)
Kosher salt
Freshly ground black pepper
1 bunch of kale, preferably Lacinato (6 ounces), stemmed and leaves torn into bite-size pieces (8 cups)
8 marinate dalici (white anchovies), drained

1
In a small skillet, toast the pine nuts over moderately low heat, stirring frequently, until light golden, about 10 minutes.
2
Transfer to a small bowl.
3
In a medium bowl, combine the shallot, lemon zest, lemon juice, vinegar, garlic and crushed red pepper.
4
Whisk in the olive oil until emulsified.
5
Stir in 1/2 cup of the ricotta salata and season the dressing with salt and black pepper.
6
In a large bowl, toss the kale with half of the dressing; add more dressing if desired.
7
Transfer half of the kale to a serving platter and top with half of the remaining ricotta salata, 4 anchovies and half of the pine nuts.
8
Repeat the layering with the remaining kale, ricotta salata, anchovies and pine nuts and serve.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup pine nuts, 1 small shallot, minced, Finely grated zest of 1 lemon, 1/4 cup fresh lemon juice, and more.

Yes, Kale Salad with Ricotta Salata, Pine Nuts & Anchovies falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale Salad with Ricotta Salata, Pine Nuts & Anchovies

How did you like this recipe?

Frequently Asked Questions