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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
- 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 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