Kale with Pomegranate Dressing and Ricotta Salata

Ingredients for Kale with Pomegranate Dressing and Ricotta Salata

• 1 small shallot, finely chopped

• 2 tablespoons white wine vinegar

• 2 teaspoons pomegranate molasses

• Kosher salt, freshly ground pepper

• 1 bunch red Russian or purple kale or 2 bunches Tuscan kale, ribs and stems removed, leaves torn into 2" pieces

• 120ml pomegranate seeds

• 2 tablespoons olive oil

• 60g ricotta salata (salted dry ricotta)

Combine shallot, vinegar, and pomegranate molasses in a large bowl; season dressing with salt and pepper and let sit 5 minutes.

Add kale to dressing, season with salt and pepper, and massage dressing into leaves. Add pomegranate seeds and oil and toss to combine. Serve topped with ricotta salata.

Do ahead: Dressing can be made 4 hours ahead; cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.