Raw Kale Salad with Pinenuts, Currants, and Ricotta Salata
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 McDowell
Serves: 4
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1
bunch kale, chiffonade or finely shaved
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1/2
cup toasted pinenuts
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1/2
cup dried currants
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1/4
cup grated ricotta salata
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2-3
tablespoons balsamic vinegar
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2-3
tablespoons extra virgin olive oil
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salt and freshly ground pepper, to taste
- In a large bowl, toss the kale, pinenuts, currants, and cheese together until well combined.
- Drizzle the vinegar and oil on top and toss well. Season with salt and pepper. Top with additional ricotta salata, if desired.
- This recipe was entered in the contest for Your Best Greens
More Great Recipes:
Cheese|Vegetable|Salad|Gluten-Free|Make Ahead|Vegetarian
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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.
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