It’s not often that I put ricotta in my salad, but I like it a lot with my kale. It adds a nice light flavor that goes well with the bitterness of greens. Add some fennel, pancetta, and radish to it and you’ve got yourself a nice little salad!
Bunch of fresh kale, washed and chopped
1 radish (I used a black radish)
1 fennel bulb
2 tablespoons olive oil
Ricotta cheese (I used regular ricotta, but ricotta salata would be nice too)
Wash and chop your kale, toss it into a bowl. Squeeze half a lemon over it and mix. Place the bowl in the fridge to let the lemon break down the kale a little while you do the rest of the work. Slice the fennel and the radish (forgot radish photo!) then chop and fry the pancetta. Next, chop and toast the hazelnuts. About 2 minutes.
Remove the kale from the fridge and add the fennel, radish, hazelnuts and olive oil. Toss together. Put in your bowl then add the pancetta and small dollops of the ricotta cheese. Enjoy!