Kale patch at 116 Crown in New Haven. Kale, a popular superfood, is featured in this salad. (Lina Zeldovich)
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
- 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.
Add half of the ricotta salata, half of the breadcrumbs and half of the hazelnuts; toss again.
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.
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.