This kale salad uses the most seasonal produce to make a bright and filling lunch or light dinner.
Pomegranate molasses, which can be found at a local Middle Eastern grocery store, has a wonderful sweet and salty flavor. Kumquats are best around this time of year, and they add an amazing tartness to the salad, while ricotta salata adds some creaminess.
— Executive Chef Alex Resnick
- 2 bunches black kale
- 1 Cup kumquats
- 1/4 Cup pistachios
- 1 Cup ricotta salata
- 1/2 Cup pomegranate molasses
- 1/4 Cup lemon juice
- 1/4 Cup honey
- 1/4 Cup olive oil
- 1/4 Cup water
- 1/2 Tablespoon black pepper
- Kosher salt, to taste
Wash and chop the kale into thin strips. Toast the pistachios in a 325 degree F oven for 20 minutes until golden.
Cut the kumquats into quarters.
Crumble the ricotta salata into bite-sized pieces.
To make the vinaigrette:
Mix together the pomegranate molasses, honey, lemon juice, olive oil, water, black pepper, and salt to taste.
To make the salad:
Toss all ingredients together in mixing bowl, except the ricotta.
Once well mixed, place into a bowl, and top with the ricotta.