/19118451-2ecc-4090-9c5b-777df2a7b7f0--kale_salad.JPG)
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
Ingredients
-
1
bunch kale, chiffonade or finely shaved
-
1/2
cup toasted pinenuts
-
1/2
cup dried currants
-
1/4
cup grated ricotta salata
-
2-3
tablespoons balsamic vinegar
-
2-3
tablespoons extra virgin olive oil
-
salt and freshly ground pepper, to taste
In This Recipe
Directions
- 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:
Salad|Italian|Currant|Kale|Vegetable|Vinegar|Ricotta|Cheese|Make Ahead|Vegetarian|Gluten-Free
1 Review