Kale And Ricotta Salata Salad Recipes

Steps:

• Wash the greens, but do not dry. Trim the large stems and coarsely chop. Set aside.
• Warm 3 tablespoons of olive oil in a large, heavy pot over medium-high heat. Add the onions and saute for 4 minutes. Add the garlic and saute for 4 minutes longer. Add the greens, chicken broth, soy sauce, and pepper. Cook, stirring often, until the greens have wilted and become tender, about 7 to 10 minutes.
• Transfer the cooked greens to a serving plate and crumble the ricotta salata cheese over the top.

Steps:

• Working in batches, cut the kale crosswise into very thin slices.
• Whisk together the shallot, lemon juice, salt, and pepper in a small bowl, then add the oil in a slow stream, whisking until combined well.
• Toss the kale and cheese in a large bowl with enough dressing to coat well, then season with salt and pepper.

Steps:

• Method * 1. Trim the leaves of the kale above where the stems become thick. (You're going to eat this raw; steam the stems for another use if you like.) Stack the leaves in a pile, roll them like a cigar, and slice it thin crosswise. * 2. 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. * 3. Toss the dressing with the kale and ricotta salata, taste and adjust seasoning, and serve.

Steps:

• Combine shallot, vinegar, and pomegranate molasses in a large bowl; season dressing with salt and pepper and let sit 5 minutes.
• Add kale to dressing, season with salt and pepper, and massage dressing into leaves. Add pomegranate seeds and oil and toss to combine. Serve topped with ricotta salata.
• Do ahead: Dressing can be made 4 hours ahead; cover and chill.