Prepare to revolutionize your salad game with this mouthwatering Kale and Ricotta Salata Salad that will make even the most ardent kale skeptics beg for seconds! Imagine a perfect harmony of crisp, nutrient-packed kale massaged to tender perfection, punctuated with creamy ricotta salata, crunchy toasted walnuts, and sweet dried cranberries. This isn't just a salad; it's a flavor explosion that transforms humble ingredients into a culinary masterpiece in just 10 minutes!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Salad
Serves: 4 servings
Ingredients
- 4 cups kale, chopped
- 1/2 cup ricotta salata, crumbled
- 1/4 cup walnuts, toasted
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Wash the kale thoroughly under cold running water, removing any tough stems or debris.
- Pat the kale dry using a clean kitchen towel or salad spinner to remove excess moisture.
- Chop the kale into bite-sized pieces, ensuring they are relatively uniform in size for even distribution.
- Toast the walnuts in a dry skillet over medium heat, stirring frequently to prevent burning. Toast until they become fragrant and lightly golden, about 3-4 minutes. Remove from heat and let cool.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
- Place the chopped kale in a large mixing bowl and drizzle with the prepared dressing.
- Massage the dressing into the kale leaves with your hands for 2-3 minutes to help soften the leaves and enhance flavor absorption.
- Sprinkle the toasted walnuts, dried cranberries, and crumbled ricotta salata over the dressed kale.
- Gently toss all ingredients to ensure even distribution.
- Let the salad sit for 5 minutes at room temperature to allow flavors to meld together.
- Serve immediately and enjoy the fresh, vibrant salad.
Tips
- • Massage is key! Spend 2-3 minutes working the dressing into the kale to break down its tough fibers and enhance flavor absorption. • Toast your walnuts carefully - watch them like a hawk to prevent burning, as they can go from perfectly golden to scorched in seconds. • Use fresh, crisp kale for the best texture and remove any tough stems before chopping. • Let the salad rest for 5 minutes after mixing to allow the flavors to meld and the kale to soften slightly. • For extra flavor, consider adding a pinch of red pepper flakes to the dressing for a subtle kick. • If ricotta salata is hard to find, you can substitute with feta cheese for a similar tangy profile.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 10g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 20mg
