Make Ahead

Raw Kale Salad with Pinenuts, Currants, and Ricotta Salata

August 31, 2011
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
  • 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
  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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