Name: Kale with Pomegranate Dressing and Ricotta Salata
Yield: 8 Servings
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)

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Michael Graydon + Nikole Herriott

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

Recipe notes