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. 


  • 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


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, and breadcrumbs, 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.