Kale and ricotta salata salad with lemon and olive oil
This Kale and Ricotta Salata Salad features nutrient-rich kale, zesty lemon, and creamy ricotta salata, all tossed in a simple olive oil dressing. It's a refreshing choice for a light lunch or a side dish.
Cook time 25 min
Prep time 25 min
Ingredients:
4.50 tbsp olive oil1 package kale
1/4 tsp salt
1/4 tsp black pepper
2 tbsp onion
1.50 tbsp lemon juice
2 oz ricotta cheese
Kale and Ricotta Salata Salad with Lemon and Olive Oil is a nutritious and flavorful dish that's perfect for a light lunch or as a side dish. Packed with the goodness of kale, the zest of lemon, and the richness of ricotta salata, this salad is sure to delight your taste buds. Here is a simple step-by-step guide to prepare this delicious salad.
Instructions:
- Begin by washing the kale thoroughly under cold running water.
- Remove the tough stems from the kale leaves and chop the leaves into bite-sized pieces. Place the chopped kale into a large mixing bowl.
- Sprinkle the salt and black pepper evenly over the chopped kale. This will help to season the leaves and make them tender.
- Pour 3 tablespoons of olive oil over the kale, reserving the remaining 1.5 tablespoons for later. Massage the kale with your hands for about 2-3 minutes until the leaves soften and darken in color. This process helps to reduce the bitterness of the kale.
- In a small bowl, combine the lemon juice with the remaining 1.5 tablespoons of olive oil. Whisk until well combined.
- Add the finely chopped onion to the massaged kale. Toss to distribute evenly.
- Pour the lemon and olive oil dressing over the kale and onion mixture. Toss the salad thoroughly to ensure all the ingredients are well coated in the dressing.
- Finally, sprinkle the crumbled or finely grated ricotta salata cheese over the salad. Gently toss once more to incorporate the cheese without breaking it up too much.
- Transfer the salad to a serving dish or divide it into individual portions. Serve immediately and enjoy!
This Kale and Ricotta Salata Salad with Lemon and Olive Oil is a refreshing and healthy option that can be enjoyed any time of the year. The combination of fresh kale, tangy lemon juice, and creamy ricotta salata makes for a well-balanced and satisfying dish. Whether you serve it as a main course or a side, this salad is sure to be a hit.
Kale and ricotta salata salad with lemon and olive oil FAQ:
You should massage the kale for about 2-3 minutes. This helps to soften the leaves and reduce their bitterness.
Lacinato (dinosaur) kale or curly kale works well for this salad. Both provide a great texture and flavor, but Lacinato tends to be more tender.
While you can prepare the kale and dressing ahead of time, it's best to assemble the salad just before serving to prevent the kale from wilting.
You can substitute ricotta salata with feta cheese for a similar creamy texture and salty flavor. However, the taste will differ slightly.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The kale may become softer, but it will still be safe to eat.
Cooking Tips:
- Massage the kale with a little olive oil and salt before adding the other ingredients to soften it and make it more tender.
- Use fresh lemon juice for a brighter, more vibrant flavor.
- Feel free to add some toasted nuts or seeds, such as almonds or sunflower seeds, for an extra crunch.
- If you prefer a more intense flavor, let the salad sit for 10-15 minutes before serving, allowing the ingredients to meld together.
- Experiment with additional herbs like basil or parsley to add an extra layer of freshness to the salad.
Nutrition Facts
6 ServingsCalories 36kcal
Protein 2.51g
Carbohydrates 3.18g
Fiber 2.04g
Sugar 0.70g
Fat 12g
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