Kale with Pomegranate Dressing and Ricotta Salata

Name: Kale with Pomegranate Dressing and Ricotta Salata
Yield: 8 Servings
Ingredients: 1 small shallot, finely chopped; 2 tablespoons white wine vinegar; 2 teaspoons pomegranate molasses; Kosher salt and freshly ground black pepper; 1 bunch red Russian or purple kale or 2 bunches Tuscan kale, ribs and stems removed, leaves torn into 2” pieces; ½ cup pomegranate seeds; 2 tablespoons olive oil; 2 ounces ricotta salata (salted dry ricotta)

Alison Roman8 ServingsSource

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Kale with Pomegranate Dressing and Ricotta Salata

Ingredients

1 small shallot, finely chopped

2 tablespoons white wine vinegar

2 teaspoons pomegranate molasses

Kosher salt and freshly ground black pepper

1 bunch red Russian or purple kale or 2 bunches Tuscan kale, ribs and stems removed, leaves torn into 2” pieces

½ cup pomegranate seeds

2 tablespoons olive oil

2 ounces ricotta salata (salted dry ricotta)

Method

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.