-2 bu. Dino kale, center ribs removed
-2 T. finely chopped shallots
-1 1/2 T. fresh lemon juice
-1/4 t. salt
-1/4 t. black pepper
-4 1/2 T. extra-virgin olive oil
-2 oz. coarsely grated ricotta salata (about 1 cup)
Working in batches, cut kale crosswise into very thin strips.
In a small bowl, whisk together the shallots, lemon juice, salt, and pepper. Then add the oil to the same bowl in a slow stream, whisking until well combined.
In a large bowl toss the kale and ricotta salata with enough dressing to coat well. Season with salt and
Adapted from Gourmet, 2007