Make Ahead

Raw Kale Salad with Pinenuts, Currants, and Ricotta Salata

August 31, 2011
0 Stars
Author Notes

This was inspired by a salad I had at Aurelia in Millbrook, NY. I loved everything about it, but thought the dressing was a tad heavy. Just a drizzle of good balsamic and olive oil allowed the other ingredients to shine. —Erin Jeanne McDowell

  • Prep time 15 minutes
  • Cook time 5 minutes
  • Serves 4
  • 1 bunch kale, chiffonade or finely shaved
  • 1/2 cup toasted pinenuts (60 g)
  • 1/2 cup dried currants (76 g)
  • 1/4 cup grated ricotta salata (57 g)
  • 2-3 tablespoons balsamic vinegar (28-42 g)
  • 2-3 tablespoons extra virgin olive oil (30-45 g)
  • salt and freshly ground pepper, to taste
In This Recipe
  1. In a large bowl, toss the kale, pinenuts, currants, and cheese together until well combined.
  2. Drizzle the vinegar and oil on top and toss well. Season with salt and pepper. Top with additional ricotta salata, if desired.
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I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out now too:

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bonnie July 20, 2013
I changed up a bit with Swiss Chard with a flavored vinegar from my local artiAan shop, Mission Fig infused balsamic vinegar. I had been looking for something to use it on, and this fit. This was a wonderful dinner salad.