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Kale and Ricotta Salata Salad


  • 3/4 to 1 pound kale stems and center ribs discarded
  • 2 tablespoons finely chopped spring onion
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 1/2 tablespoons extra-virgin olive oil
  • 1/2 cup coarsely grated ricotta salata or parmesan
  • Working in batches , cut kale crosswise into very thin slices.


  1. Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.
  2. Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.