KALE SALAD (AFTER GENNARO'S)

KALE SALAD (AFTER GENNARO'S) image

Yield 4

Number Of Ingredients 6

3 Tbsp golden seedless raisins
2 Tbsp pine nuts
1 Tbsp olive oil
1 Tbsp red wine vinegar
1 oz ricotta salata
6 cups kale, cut into thin ribbons

Steps:

If raisins are very large, snip them in halves. Put raisins in a small bowl of boiling water and reconstitute. Toast the pine nuts on the stovetop or in the microwave. Allow to cool. If time permits, saute a whole, crushed garlic clove in the olive oil. Remove clove when it is light brown, reserving the oil. If there is not time for this step, heat the olive oil briefly in the microwave before the next step. When raisins are plump and soft, drain most of the water and add vinegar to raisins. In a large bowl, toss the kale with the hot oil so it wilts a bit, then add vinegar/raisin mixture and season with salt and pepper to taste. Divide kale onto 4 plates. Sprinkle each plate with 1/4 of the toasted pignoli. Top with finely grated ricotta salata and serve.