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
What You'll Need
bunch kale, chiffonade or finely shaved
toasted pinenuts (60 g)
dried currants (76 g)
grated ricotta salata (57 g)
balsamic vinegar (28-42 g)
extra virgin olive oil (30-45 g)
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.
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, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!