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Raw Kale Salad with Pinenuts, Currants, and Ricotta Salata

Name: Raw Kale Salad with Pinenuts, Currants, and Ricotta Salata
Prep time: 15 min
Cook time: 5 min
Yield: Serves 4
Cuisine: American
Ingredients: 1 bunch kale, chiffonade or finely shaved; 1/2 cup toasted pinenuts (60 g); 1/2 cup dried currants (76 g); 1/4 cup grated ricotta salata (57 g); 2-3 tablespoons balsamic vinegar (28-42 g); 2-3 tablespoons extra virgin olive oil (30-45 g); salt and freshly ground pepper, to taste

by: Erin Jeanne McDowell

August 31, 2011

0 Ratings

Prep time 15 minutes
Cook time 5 minutes
Serves 4

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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 Jeanne McDowell

Ingredients

1 bunch kale, chiffonade or finely shaved
¹/₂ cup toasted pinenuts (60 g)
¹/₂ cup dried currants (76 g)
¹/₄ cup grated ricotta salata (57 g)
2-3 tablespoons balsamic vinegar (28-42 g)
2-3 tablespoons extra virgin olive oil (30-45 g)
salt and freshly ground pepper, to taste

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.

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1 Review

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bonnie July 20, 2013

I changed up a bit with Swiss Chard with a flavored vinegar from my local artiAan shop, Mission Fig infused balsamic vinegar. I had been looking for something to use it on, and this fit. This was a wonderful dinner salad.