Kale with Pomegranate Dressing and Ricotta SalataMichael Graydon & Nikole Herriott
Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.
Recipe information
Yield
8 servings
Ingredients
1 small shallot, finely chopped
2 tablespoons white wine vinegar
2 teaspoons pomegranate molasses
Kosher salt, freshly ground pepper
1 bunch red Russian or purple kale or 2 bunches Tuscan kale, ribs and stems removed, leaves torn into 2" pieces
1/2 cup pomegranate seeds
2 tablespoons olive oil
2 ounces ricotta salata (salted dry ricotta)
Preparation
Step 1
Combine shallot, vinegar, and pomegranate molasses in a large bowl; season dressing with salt and pepper and let sit 5 minutes.
Step 2
Add kale to dressing, season with salt and pepper, and massage dressing into leaves. Add pomegranate seeds and oil and toss to combine. Serve topped with ricotta salata.
Step 3
Do ahead: Dressing can be made 4 hours ahead; cover and chill.
Recipe notes
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