Lacinato Kale and Ricotta Salata Salad

Lacinato Kale and Ricotta Salata Salad

By annamueser Published: September 20, 2012

  • Yield: 6 Servings
  • Prep: 25 mins

Groumet, January 2007. Inspired by an antipasto that's popular at New York City's Lupa, this substantial salad takes a hearty, rich green that's usually cooked and proves how delicious it can be when served raw.



  1. Working in batches, cut kale crosswise into very thin slices.
  2. Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.
  3. Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.