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:
45 mins


  • 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


  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.

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