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Kale with Pomegranate Dressing and Ricotta Salata

bonappetit.com
serves 8
Ingredients
  • 1 small shallot, finely chopped
  • 2 tablespoons white wine vinegar
  • 2 teaspoons pomegranate molasses
  • Kosher salt and freshly ground black pepper
  • 1 bunch red Russian or purple kale or 2 bunches Tuscan kale, ribs and stems removed, leaves torn into 2” pieces
  • ½ cup pomegranate seeds
  • 2 tablespoons olive oil
  • 2 ounces ricotta salata (salted dry ricotta)

Picture
Preparation
  • 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.

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Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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