Like everyone, I cycle through recipes. I try a lot of new ones for my job at The New York Times, and I shuffle through a pile I keep as inspiration for other writing projects. Some I try only once. Others, I come back to again and again, until I get it right or get bored or both. Then there are the recipes that I always use. They are family recipes or dishes that were so good -- or so easy and so good -- that they became part of the rotation at my house. Here are some of those constants, including recipes from Spoon Fed.
I think I first saw a version of this in Gourmet magazine (RIP).
1 bunch of Tuscan (lacinato) kale
1 big shallot, chopped fine
Juice of a good-sized lemon (preferably Meyer), about 2 tablespoons
Salt and pepper
1/3 cup of olive oil, or more
1cup ricotta salata, coarsely shredded
1. Trim the leaves of the kale above where the stems become thick. Stack the leaves in a pile, roll them like a cigar, and slice it thin crosswise.
2. Whisk together the shallot, lemon juice, salt, and oil. Go light on salt until you taste the salad. The ricotta can be salty. Taste and add more oil if you like.
3. Toss the dressing with the kale and ricotta salata, taste and adjust seasoning, and serve.
Note: This is one of the few green salads I know that holds up well in the fridge. It’s great the next day, too.