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.

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
  • ¼ cup of olive oil, or more
  • 1 cup ricotta salata, coarsely shredded
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      265 calories; 22 grams fat; 7 grams saturated fat; 12 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 9 grams protein; 31 milligrams cholesterol; 73 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  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.

10 minutes

Dining and Cooking