Heirloom Kale Salad
{{#rendered}} {{/rendered}}Kale patch at 116 Crown in New Haven. Kale, a popular superfood, is featured in this salad. (Lina Zeldovich)
Connecticut-native Carey Savona's take on a kale salad includes grated ricotta salata and hazelnuts and is garnished with homemade cherry vinaigrette. You can find it at Heirloom. Make sure to whip up the vinaigrette a day in advanced to the cherries have time to brine.
Cook Time:
Prep Time:10 min
{{#rendered}} {{/rendered}}Total Time:10 min
Servings: 6
Ingredients:
3-4 Large bunches starlight farms kale or green curly kale (washed, dried & trimmed, with heavy stalks removed)
{{#rendered}} {{/rendered}}Kosher salt, to taste
Black pepper
1/4 cup extra virgin olive oil
{{#rendered}} {{/rendered}}2 tablespoon lemon juice
1/2 cup toasted breadcrumbs, course and toasted
3 tablespoon hazelnuts, cleaned and toasted
{{#rendered}} {{/rendered}}4 ounce block of ricotta salata, grated (be certain to grate fresh on a rasp)
Sea salt (such as Maldon), to taste
1/2 cup cherry vinaigrette
{{#rendered}} {{/rendered}}2 cup cherries, pitted
1 1/2 cup water
1 cup sugar
{{#rendered}} {{/rendered}}1 cup rice wine vinegar
1 tablespoon Kosher salt
1 teaspoon Espelette pepper
{{#rendered}} {{/rendered}}Preparation:
In a large bowl combine kale, olive oil, lemon juice, cherry vinaigrette, salt, pepper, and toss together.
Add half of the ricotta salata, half of the breadcrumbs and half of the hazelnuts; toss again.
To serve, place salad in large bowls, top each with the remaining ricotta salata, hazelnuts, andbreadcrumbs, more olive oil, Maldon sea salt and pepper. Serve.
{{#rendered}} {{/rendered}}In a sauce pan add water, sugar, vinegar, espelette pepper and salt.
Bring to a bowl. Pour over cherries and let brine for 24 hours. This is now your vinaigrette and it can be stored or bottled for a few weeks.