Ingredients
1 bunch of Tuscan (lacinato) kale
1 big shallot, chopped fine
The juice of a lemon (preferably Meyer), about 2 two tablespoons
Salt and pepper
1/4 cup of olive oil, or more
1 cup ricotta salata, coarsely shredded
Preparation
Method
* 1. Trim the leaves of the kale above where the stems become thick. (You're going to eat this raw; steam the stems for another use if you like.) Stack the leaves in a pile, roll them like a cigar, and slice it thin crosswise.
* 2. Mix together the shallot, lemon juice, salt (go easy on this at first since the cheese is salty), and oil; taste and add more oil if you like.
* 3. Toss the dressing with the kale and ricotta salata, taste and adjust seasoning, and serve.
