A friend told me this weekend that he planned to cook more kale for his family this year, since kale is a “superfood.” You might not think kids would like a raw kale salad, but the Upper El students who made this dish in cooking class surprised even themselves. The recipe calls for either ricotta salata or feta. We tried it with the ricotta and found it had the perfect balance of flavor.
6 large leaves of kale
1 tablespoon finely shopped shallot
1 tablespoon fresh lemon juice
1/8 teaspoon salt and 1/8 teaspoon black pepper
2 tablespoons olive oil
1/2 cup grated ricotta salata or feta cheese
1/2 apple, chopped
1. Wash 6 large leaves of kale and shake dry. Remove stems, break into small bite-sized pieces, and place in large bowl. (Tip: To remove leaves from the stem, pinch the stem between two fingertips at the base of the leaf. Apply some pressure and slide your fingers up the stem. Leaves come right off.)
2. Add to a mason jar the lemon juice, salt, pepper and olive oil.
3. Chop shallots and add to mason jar. Shake jar until dressing is well mixed.
4. Sprinkle cheese over the kale.
5. Sprinkle apple pieces on top of kale.
6. Pour salad dressing on top. Enjoy.