This year, one of our favorite discoveries at the Puyallup Farmer’s Market has been the Black Sheep Creamery. We have enjoyed their fresh ricotta, ricotta salata, Tin Willow Tomme, Saint Helens, pecorino and feta (We’ve been good customers!). There is such a difference in fresh cheese over the cheese you buy at the supermarket. If you ever have the chance to sample some, don’t let the opportunity pass you by!
This recipe was posted at her booth, and her booth just happened to be next to a stand with fresh farm vegetables. They had bunches of beautiful Tuscan kale. It is flat-leafed, as opposed to the curly leaf kale that you normally find in the grocery store. Very tender.
Ricotta salata is the pressed, salted and dried version of ricotta, which makes it perfect to slice, grate or crumble into a beautiful summer salad.
Kale and Ricotta Salata Salad
- one bunch of Tuscan kale
- fresh ricotta salata
- juice of half of a lemon
- 2 Tbsp. olive oil
- one shallot, minced (or a little minced onion)
- salt and pepper
Trim the stems from the leaves of the kale. Stack the leaves, roll them and slice into strips.
Mix together the shallot (or onion), lemon juice, olive oil, salt and pepper. Pour over the kale, toss and let sit for 10 minutes. Crumble the ricotta salata on top and serve.
Adapted from The New York Times