about 1 lb. of lacinato kale, washed, center ribs and stems removed
2 T. finely chopped shallot
1 1/2 T fresh lemon juice
1/4 t salt
1/4 t pepper
4 1/2 T extra virgin olive oil
2 oz. coarsely grated ricotta salata (one cup) note: I use a microplane meant for soft cheese so it's more like long shreds
Working in batches, stack kale leaves and slice crosswise into very thin slices (try for 1/8 inch)
Whisk together shallot, lemon juice, salt and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.
Toss kale in a bowl with enough dressing to coat well. Add ricotta, toss again and serve.
Source: CSA member C. Moore