Sautéed Kale Salad with Ricotta Salata

Name: Sautéed Kale Salad with Ricotta Salata
Cuisine: European, Mediterranean, Italian
Ingredients: 1 15 oz. can of chickpeas (drained and rinsed); 1/3 cup roasted red peppers; 2 tbsp sun dried tomatoes; 1/2 tsp Diamond Crystal kosher salt (use half if using Morton's); 1/2 lemon (for juicing); 2 tbsp balsamic vinegar; 2 tbsp honey; 2 tbsp olive oil; 5 shallots (sliced and quartered); 4 garlic cloves (finely grated with a microplane); 1 tbsp calabrian chili paste (or 1 tsp red pepper flakes); 3 cups kale (stems removed, chopped); 4 cups dandelion greens (chopped, can be subbed for swiss chard or spinach); Kosher salt and fresh cracked black pepper as needed; 2 slices focaccia (toasted); 2 oz. ricotta salata (cut into thin slices)

Instructions

This warm salad takes sweet balsamic sautéed kale & greens and pairs it perfectly with a roasted red pepper chickpea mash, add in some jammy shallots and ricotta salata and it's exactly what I eat when I want an excuse to pile a mountain of vegetables on a plate. It might not be the prettiest warm salad, but it is definitely one of the most fulfilling.

Updated at: Mon, 09 Dec 2024 07:01:48 GMT