Active Time
N/A
Total Time
45 MIN
Yield
Serves : 6

The trick to Nancy Silverton’s kale salad is layering the ingredients, so there’s something delicious in every bite. Slideshow: Kale Recipes

How to Make It

Step 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.

Step 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.

Step 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.

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