Kale and Ricotta Salata Salad

You will love this salad for its simplicity, freshness and bright taste (and uber-nutritious kale!) Lacinato kale, also called dinosaur kale, tuscan kale, or black cabbage/cavolo nero has a wonderful flavor and nice texture. If it’s not available, you could use green or red chard - stay away from the curly kale, as the leaves are a little too tough.

1 small bunch (about 1/2 pound) Lacinato kale
1 tablespoons fresh lemon juice (about 1/2 lemon)
pinch salt
pinch black pepper
2 1/4 tablespoons extra-virgin olive oil
1 oz coarsely grated ricotta salata (1/2 cup) - this is pressed ricotta; it comes in wedges in the cheese section. You could substitute feta for a similar taste.

Working in batches, cut kale crosswise into very thin slices (or, just tear the leaves off the center rib into bite-sized pieces.)

Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.

Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.