Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, March 24, 2016

Kale and Ricotta Salata

I like to think of ricotta salata as an Italian feta, and whether you’re serving ham or lamb on Easter Sunday this refreshing kale salad will be great with either. And it couldn’t be simpler, in a mason jar combine two minced scallions, a quarter teaspoon of kosher salt, and four parts extra virgin olive oil to one part fresh lemon juice then shake vigorously to emulsify. Crumble the ricotta salata into a large bowl of chopped kale then toss with enough dressing to coat well.

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