Kale Salad with Ricotta Salata

We picked up our first CSA farm share on Tuesday, May 18. I must say I was really excited about the whole process and ready to start trying some new recipes. We picked up a lot of fresh produce, including a large portion of Kale and Collard Greens. We did some searches on possible dishes with Kale/Greens and decided on this fresh Kale Salad.

Ingredients:
4 cups of Kale/Greens, rinsed well
3T olive oil
1-2 cloves of garlic, minced
salt to taste
pepper to taste
1/2 cup Ricotta Salata Cheese, grated




Directions:
Step 1. Cut the center stem out of each leaf of Kale and discard. Slice up the kale leaves into thin strips. Place in bowl.



Step 2. In another bowl, mix lemon juice, garlic, salt and pepper. Slowly pour in olive oil while continuously whisking to keep the dressing well-mixed. The dressing will have a yellow look.




Step 3. Toss the bowl of Kale with the grated ricotta salata (you could use another cheese too, but this has a good taste that goes well with lemon juice). Toss kale-cheese mixture with dressing.



Other Comments: The original recipe called for 4.5T of olive oil, but that seemed like too much. 3 should be the perfect amount. You could also take this recipe a step further and add in a toasted walnut, pecan or almond.

Enjoy!