Kale and Ricotta Salata Salad
Kale makes wonderful salads, and I still had some in the garden that has not froze yet. If you look in your grocery store there should be choices of some good kale now.
1 bunch of kale (any kind will do fine)
1 big shallot, chopped fine
Juice of a good-sized lemon , about 2 tablespoons
1 teaspoon of meyer lemon citrus syrup (roundpond.com)
Salt and pepper
1/3 cup of extra virgin olive oil, or more (I like the first pressed oil)
1 cup ricotta salata, coarsely shredded (Whole Foods does sell this, if you cannot find then substitute a sharp white cheddar cheese, I have also used just Parmesan if that is all I have in the fridge.
1. Trim the leaves of the kale above where the stems become thick. Stack the leaves in a pile, roll them like a cigar, and slice it thin crosswise.
2. Whisk together the shallot, lemon juice, lemon syrup, salt, and oil. Add very little salt as cheese can be extremely salty, add more to your taste along with some more olive oil if needed.
3. Toss the dressing with the kale and ricotta salata, taste and adjust seasoning, and serve.
You can also use golden raisins or even dried cranberries in this salad. It keeps well in the fridge.