Recipes Kale Salad with Ricotta Salata, Pine Nuts and Anchovies Be the first to rate & review! The trick to Nancy Silverton’s kale salad is layering the ingredients, so there’s something delicious in every bite. Slideshow: Kale Recipes By Nancy Silverton Nancy Silverton Instagram Nancy Silverton is the co-owner of Michelin-starred Osteria Mozza, as well as Pizzeria Mozza, Mozza2Go, chi SPACCA, Pizzette and The Barish in Los Angeles. Food & Wine's Editorial Guidelines Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Total Time: 45 mins Yield: 6 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 Directions 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. 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. Rate it Print