Kale Salad

Just one more kale recipe. I promise to stop now, but this turned out really great.

INGREDIENTS
1          bunch Kale
1          medium shallot or small white onion, diced 1/8 inch
¼         cup lemon juice
¼         cup olive oil
1          cup ricotta cheese  

METHOD

Remove the central stems from the kale. Bunch 4 or 5 leaves together and roll them into a cigar-like form. Cut them into ½ inch strips width-wise and then cut the strips into two parts length wise. Continue with all the kale. You should have 5 to 6 cups of cut kale.

In a large pot, bring 5 inches of water to a boil and then blanch the kale for 30 seconds. Remove to a strainer with a slotted spoon and run cold water over the kale to stop the cooking. Place the kale into a salad spinner to remove as much water as possible. Put the kale into a salad bowl and add the diced onion or shallots.

In a medium bowl, mix the lemon juice, olive oil and ricotta. Whip the mixture until it is smooth. Taste for a mild lemon flavor – if it is too weak, add another tablespoon of lemon juice and stir. Put 2/3 of the salad dressing into the salad and mix well. Taste again. The lemon flavor should be subtle, not overpowering. Add more dressing as to your taste. This salad will make 5 to 6 servings.