Submitted by CSA member Cassie
Serves 3 as main dish, 6 as side
1 bunch kale, chiffonade, ~6 cups
6 radishes, very thinly sliced
1/4 cup red onion, thinly sliced
4 ounces (~1/2 cup) ricotta salata, crumbled
1 avocado, 1/2 roughly chopped and 1/2 reserved for dressing
1 1/2 tablespoons red wine vinegar
3 tablespoons olive oil
1 1/2 tablespoon dijon mustard
juice of one lime
1/4 teaspoon red pepper flakes
salt and pepper to taste
1/2 cup walnuts, toasted and roughly chopped
Cut kale into thin ribbons (chiffonade). In a large salad bowl, add the kale, sliced radishes, onion, ricotta, walnuts and 1/2 of the avocado that has been roughly chopped.
In the bowl of an electric food processor, add the remaining 1/2 avocado, red wine vinegar, olive oil, mustard, lime juice, pepper flakes and salt and pepper. Blend until smooth and creamy, about one minute. Taste and season with additional salt and pepper if needed.
Pour the dressing over the salad and toss to coat. (Optional: Allow the kale to soak up the dressing for an hour or two before serving.) Add walnuts and serve. Serve as a main dish with crusty bread, or alongside any of your main course favorites.
Source: cassieskitchennyc.com (Cassie’s own blog)