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
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Prep time
15 minutes
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Cook time
5 minutes
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Serves
4
Ingredients
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1
bunch kale, chiffonade or finely shaved
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1/2 cup
toasted pinenuts (60 g)
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1/2 cup
dried currants (76 g)
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1/4 cup
grated ricotta salata (57 g)
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2-3 tablespoons
balsamic vinegar (28-42 g)
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2-3 tablespoons
extra virgin olive oil (30-45 g)
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salt and freshly ground pepper, to taste
Directions
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In a large bowl, toss the kale, pinenuts, currants, and cheese together until well combined.
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Drizzle the vinegar and oil on top and toss well. Season with salt and pepper. Top with additional ricotta salata, if desired.
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: https://food52.com/shop/merchants/manifest-food52/food52-x-erin-mcdowell
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