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

Best New Chef 1990: Nancy Silverton
Nancy Silverton
July 2013

Gallery

Recipe Summary test

total:
45 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Advertisement