Lacinato Kale and Ricotta Salata Salad

Ingredients

• 0.3 teaspoon pepper black
• 0.8 pound tender regular kale (also called Tuscan kale)
• 1.5 tablespoons juice of lemon fresh
• 4.5 tablespoons olive oil extra-virgin
• 1 cup coarsely ricotta salata grated
• 0.3 teaspoon salt 
• 2 tablespoons shallots finely chopped

Equipment

• bowl
• whisk

Directions

1. Working in batches, cut kale crosswise into very thin slices.
2. Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.
3. Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.