Inspired by a popular antipasto 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.
ingredients
  • 3/4 to 1 pound lacinato kale (also called Tuscan 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 ounces coarsely grated ricotta salata (1 cup)

preparation

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.
Serves 6
(Source: epicurious)