With the end of kale season nearing, and temperatures rising, I decided to try a kale salad with the big bunch of curly kale that showed up in our CSA box this week. There are legions of kale salad recipes out there, but nothing quite struck my fancy until I stumbled upon this recipe on Epicurious.
This simple salad is perfect for showcasing the kale, and besides, I’ve loved ricotta salata ever since I discovered it. It’s a delightfully salty cheese with a great, fresh flavor — perfect for crumbling over salads or pasta.I added some quinoa and toasted pine nuts to make it a bit more substantial, and called it a meal.
It was perfect for one of those hot evenings, when it was just asking too much to turn on the stove. Even better, the salad keeps well in the fridge, and it made for a delicious lunch the next day.
Kale Salad with Ricotta Salata, Pine Nuts, and Quinoa
Adapted from this recipe from Gourmet, January 2007
1 bunch kale, stems and center ribs removed
2 shallots, finely chopped
juice of one lemon
1/4 tsp salt
1/4 tsp black pepper
4 1/2 Tbs extra-virgin olive oil
1 cup crumbled ricotta salata (about 2 oz)
1/4 cup pine nuts, toasted
2 cups prepared quinoa (from 1/2 cup dry)
Cut the kale crosswise into thin slices. Whisk together the shallot, lemon juice, salt, and pepper in a small bowl. Add the olive oil in a slow stream, whisking until combined well.
Toss the kale, ricotta salata, and pine nuts in a large bowl with the dressing, then season with salt and pepper to taste. Serve the salad on a bed of quinoa.