Serves6
- Active time:25 min
- Start to finish:25 min
January 2007
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.
-
3/4 to 1
lb
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
oz
coarsely grated ricotta salata (1 cup)
-
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.