Kale And Ricotta Salata Salad Food
KALE AND RICOTTA SALATA SALAD
This sharp and refreshing salad takes only minutes to put together but is a crowd-pleaser of the first order. This dish would be equally at home at a potluck or as a first course at a dinner party, and no one has to know that you didn't work for hours on it.
Provided by Kim Severson
Categories dinner, lunch, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim the leaves of the kale above where the stems become thick. (You're going to eat this raw; steam the stems for another use if you like.) Stack the leaves in a pile, roll them like a cigar, and slice it thin crosswise.
- Mix together the shallot, lemon juice, salt (go easy on this at first since the cheese is salty), and oil; taste and add more oil if you like.
- Toss the dressing with the kale and ricotta salata, taste and adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 22 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 362 milligrams, Sugar 3 grams
SALMON AND KALE ORZO SALAD
This recipe is a twist on a salad from Giada de Laurentiis.
Provided by thedailygourmet
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add orzo and cook until tender, 8 to 10 minutes. Drain and transfer onto a large baking sheet. Drizzle orzo with 3 tablespoons olive oil, toss, spread out, and set aside to cool, about 30 minutes.
- Once the orzo is cool, transfer to a large serving bowl. Set aside.
- Bring a large pot of salted water to a boil over high heat. Blanch kale in the boiling water for about 30 seconds. Drain off water from kale and submerge in a bowl of ice water. Drain and blot dry.
- Add kale to orzo along with 1/4 cup olive oil, dried cherries, pine nuts, lemon juice, salt, and pepper. Toss gently to combine. Top with flaked salmon. Shave ricotta salata cheese on top and serve immediately.
Nutrition Facts : Calories 559.1 calories, Carbohydrate 68.2 g, Cholesterol 17 mg, Fat 23.9 g, Fiber 4 g, Protein 18.2 g, SaturatedFat 5.3 g, Sodium 897.4 mg, Sugar 9.7 g
KALE WITH POMEGRANATE DRESSING AND RICOTTA SALATA
Categories Salad Side Thanksgiving Kid-Friendly Kale Pomegranate Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine shallot, vinegar, and pomegranate molasses in a large bowl; season dressing with salt and pepper and let sit 5 minutes.
- Add kale to dressing, season with salt and pepper, and massage dressing into leaves. Add pomegranate seeds and oil and toss to combine. Serve topped with ricotta salata.
- Do ahead: Dressing can be made 4 hours ahead; cover and chill.
CHOP SALAD WITH DRIED CRANBERRIES AND RICOTTA SALATA
The only knife needed here is to prepare this salad. It all chopped small enough so no need to set a knife to use while eating. Ricotta Salata is one of Italy's most unusual and least understood sheep's milk cheeses. This snow-white variation of Ricotta originated in Sicily. Spongy and smooth, Ricotta Salata is a rindless cheese made from lightly salted sheep's milk curd and whey that is pressed and dried even before the cheese is aged for at least three months, giving this pure white cheese a dense but slightly spongy texture and slightly salty, not overly salty or "sheepy." Instead, it boasts a mellow blend of nutty, milky and sweet flavors, with consistency being versatility in cooking. This is not ricotta as Americans have come to know ricotta. In Italian, ricotta simply means ""recooked."" It is a cheese-making process rather than a specific cheese. This ricotta is also a salata, or ""salted,"" cheese. If using feta in place of ricatto salata be sure to soak and rinse in cold water before diced. Try Recipe #91909 & for a dressing Recipe #121271 or fresh lemon juice if keeping the fat out of your food intake.
Provided by Rita1652
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all salad ingredients in a large bowl.
- Pour desired amount of dressing and enjoy!
Nutrition Facts : Calories 104.6, Fat 6.7, SaturatedFat 0.7, Sodium 20.4, Carbohydrate 10.8, Fiber 3, Sugar 4, Protein 3.1
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- 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.
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Kale has a hearty, long-lived texture that doesn’t go limp and soggy in the refrigerator, and its meaty taste stands up to the simple yet tangy lemon dressings I prefer. So when I saw this recipe from Kim Severson I promptly bought a bunch of kale and a block of ricotta salata. You should too: This stuff is delicious.
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