Boistfort Valley Farm
Community Supported Recipe Box

Kale and Ricotta Salata Salad


  • 1 bunch Italian kale, stems and center ribs discarded
  • one shallot, finely chopped
  • 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)


dish: salad
season: summer, fall

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.

Adapted from Gourmet, January 2007