RECIPES

Heirloom Kale Salad

Kale patch at 116 Crown in New Haven. Kale, a popular superfood, is featured in this salad.

Kale patch at 116 Crown in New Haven. Kale, a popular superfood, is featured in this salad.  (Lina Zeldovich)

  • Prep Time

    10min

  • Cook Time

    ---

  • Total Time

    10min

  • Servings

    6

Connecticut-native Carey Savona's take on a kale salad includes grated ricotta salata and hazelnuts and is garnished with homemade cherry vinaigrette. You can find it at Heirloom. Make sure to whip up the vinaigrette a day in advanced to the cherries have time to brine. 

Ingredients

  • 3-4 Large bunches starlight farms kale or green curly kale (washed, dried & trimmed, with heavy stalks removed)
  • Kosher salt, to taste
  • Black pepper
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon lemon juice
  • 1/2 cup toasted breadcrumbs, course and toasted
  • 3 tablespoon hazelnuts, cleaned and toasted
  • 4 ounce block of ricotta salata, grated (be certain to grate fresh on a rasp)
  • Sea salt (such as Maldon), to taste
  • 1/2 cup cherry vinaigrette

Cherry Vinaigrette

  • 2 cup cherries, pitted
  • 1 1/2 cup water
  • 1 cup sugar
  • 1 cup rice wine vinegar
  • 1 tablespoon Kosher salt
  • 1 teaspoon Espelette pepper

Preparation

For salad- Step 1:

  • In a large bowl combine kale, olive oil, lemon juice, cherry vinaigrette, salt, pepper, and toss together.

Step 2:

  • Add half of the ricotta salata, half of the breadcrumbs and half of the hazelnuts; toss again.

Step 3:

  • To serve, place salad in large bowls, top each with the remaining ricotta salata, hazelnuts, andbreadcrumbs, more olive oil, Maldon sea salt and pepper. Serve.

For Cherry Vinaigrette- Step 1:

  • In a sauce pan add water, sugar, vinegar, espelette pepper and salt.

Step 2:

  • Bring to a bowl. Pour over cherries and let brine for 24 hours. This is now your vinaigrette and it can be stored or bottled for a few weeks.