- 3/4 to 1 pound lacinato kale (also called Tuscan kale) or tender regular kale, stems and center ribs discarded
- 2 tablespoons finely chopped shallot
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 1/2 tablespoons extra-virgin olive oil
- 2 ounces coarsely grated ricotta salata (1 cup)
- Working in batches, cut kale crosswise into very thin slices.
- Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.
- Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.