KALE WITH POMEGRANATE DRESSING AND RICOTTA SALATA

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Kale with Pomegranate Dressing and Ricotta Salata image

Categories     Salad     Side     Thanksgiving     Kid-Friendly     Kale     Pomegranate     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 8

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)

Steps:

  • Combine shallot, vinegar, and pomegranate molasses in a large bowl; season dressing with salt and pepper and let sit 5 minutes.
  • 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.
  • Do ahead: Dressing can be made 4 hours ahead; cover and chill.

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