Kale With Pomegranate Dressing And Ricotta Salata Recipes

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KALE WITH POMEGRANATE DRESSING AND RICOTTA SALATA



Kale with Pomegranate Dressing and Ricotta Salata image

Categories     Salad     Side     Thanksgiving     Kid-Friendly     Kale     Pomegranate     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 8

1 small shallot, finely chopped
2 tablespoons white wine vinegar
2 teaspoons pomegranate molasses
Kosher salt, freshly ground pepper
1 bunch red Russian or purple kale or 2 bunches Tuscan kale, ribs and stems removed, leaves torn into 2" pieces
1/2 cup pomegranate seeds
2 tablespoons olive oil
2 ounces ricotta salata (salted dry ricotta)

Steps:

  • Combine shallot, vinegar, and pomegranate molasses in a large bowl; season dressing with salt and pepper and let sit 5 minutes.
  • Add kale to dressing, season with salt and pepper, and massage dressing into leaves. Add pomegranate seeds and oil and toss to combine. Serve topped with ricotta salata.
  • Do ahead: Dressing can be made 4 hours ahead; cover and chill.

KALE AND RICOTTA SALATA SALAD



Kale and Ricotta Salata Salad image

This sharp and refreshing salad takes only minutes to put together but is a crowd-pleaser of the first order. This dish would be equally at home at a potluck or as a first course at a dinner party, and no one has to know that you didn't work for hours on it.

Provided by Kim Severson

Categories     dinner, lunch, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 6

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

Steps:

  • 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.
  • 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.
  • Toss the dressing with the kale and ricotta salata, taste and adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 22 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 362 milligrams, Sugar 3 grams

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