KALE AND NECTARINE SALAD WITH RICOTTA SALATA AND TOASTED WALNUTS
A wonderful summer combination, this recipe is great for those days when you don’t have a lot of time but you want something healthy and satisfying. Sweet slivers of nectarine, salty ricotta salata, and crunchy toasted walnuts go perfectly with torn Lacinato kale. Dress the salad with a little champagne vinaigrette and a squeeze of fresh lemon juice. So simple, so delicious.
Serves 2 entrée portions, 4 appetizer portions
1 bunch lacinato kale, washed, ribs removed, torn into bite size pieces
1 nectarine (I used a yellow nectarine but white would work as well), cut into thin wedges
1/4 cup raw walnuts, toasted and chopped
freshly ground black pepper
champagne vinaigrette (recipes follows)
In a large bowl, toss the kale with the vinaigrette to coat. With a microplane, grate a generous amount of ricotta salata onto the kale. Toss again, working the cheese and dressing into the kale. Add the nectarines and walnuts. Taste. Add more ricotta salata, maldon salt, and freshly ground black pepper until the flavor is just right, mixing as necessary. Finish with a squeeze of fresh lemon juice. Serve immediately.
1 tablespoon champagne vinegar
3 tablespoons extra virgin olive oil
a little honey
In a bowl, combine the champagne vinegar, olive oil, and a little drizzle of honey. Whisk until emulsified. Season with salt and pepper to taste.