The past week was a fairly starchy and potatoey one, so it was time to mix things up with a dinner made of kale. And I found a great, simple recipe in an article written by my friend Amanda in the latest issue of The Tomato: Kale & Ricotta Salad.
Ingredients: one bunch of kale, chopped into thin strips, and a cup of ricotta.
The dressing: one finely chopped shallot, juice of half a lemon, a pinch of salt, pepper to taste and 4 Tbsp olive oil.
Like Amanda, I was skeptical about how good this would be, but pretty pleased with the results.
No comments:
Post a Comment