Kale Salad with Ricotta Salata, Pine Nuts and Anchovies

The trick to Nancy Silverton's kale salad is layering the ingredients, so there's something delicious in every bite.

Slideshow: Kale Recipes

  • Total Time:
  • Servings: 6
KEY: Italian, Appetizers/starters, Salads, Fast, Healthy

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Ingredients

  • 1/4 cup pine nuts
  • 1 small shallot, minced
  • Finely grated zest from 1 lemon
  • 1/4 cup fresh lemon juice
  • 1 tablespoon Champagne or white wine vinegar
  • 1 garlic clove, grated
  • Pinch of crushed red pepper
  • 1/2 cup extra-virgin olive oil
  • 3 ounces ricotta salata cheese, coarsely grated (3/4 cup)
  • Kosher salt
  • Freshly ground black pepper
  • 1 bunch kale, preferably Tuscan (6 ounces)—stemmed, leaves torn into bite-size pieces (8 cups)
  • 8 marinated alici (white anchovies), drained

How to make this recipe

  1. In a small skillet, toast the pine nuts over moderately low heat, stirring them frequently, until lightly golden, about 10 minutes. Transfer to a small bowl.
  2. In a medium bowl, combine the shallot, lemon zest, lemon juice, vinegar, garlic and crushed red pepper. Whisk in the olive oil until combined. Stir in 1/2 cup of the ricotta salata and season with salt and pepper.
  3. In a large bowl, toss the kale with half of the vinaigrette; add more vinaigrette if desired. Transfer half of the kale to a serving platter and scatter with 2 tablespoons of the remaining ricotta salata. Top with 4 anchovies and half of the toasted pine nuts. Repeat with the remaining kale, ricotta salata, anchovies and pine nuts and serve.

Suggested Pairing

Lively, citrusy northern Italian Pinot Grigio.

Contributed By Published July 2013

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500158 recipes/kale-salad-ricotta-salata-pine-nuts-and-anchovies 2013-12-06 Nancy Silverton italian|appetizers-starters|salads|6|fast|healthy july-2013 recipes,kale-salad-ricotta-salata-pine-nuts-and-anchovies 500158
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