Kale Salad with Ricotta Salata, Pine Nuts & Anchovies

• 1/4 cup pine nuts
• 1 small shallot, minced
• Finely grated zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1 tablespoon Champagne or white wine vinegar
• 1 garlic clove, grated
• Pinch of crushed red pepper
• 1/2 cup extra-virgin olive oil
• 3 ounces ricotta salata cheese, coarsely shredded (3/4 cup)
• Kosher salt
• Freshly ground black pepper
• 1 bunch of kale, preferably Lacinato (6 ounces), stemmed and leaves torn into bite-size pieces (8 cups)
• 8 marinate dalici (white anchovies), drained

1. In a small skillet, toast the pine nuts over moderately low heat, stirring frequently, until light golden, about 10 minutes.
2. Transfer to a small bowl.
3. In a medium bowl, combine the shallot, lemon zest, lemon juice, vinegar, garlic and crushed red pepper.
4. Whisk in the olive oil until emulsified.
5. Stir in 1/2 cup of the ricotta salata and season the dressing with salt and black pepper.
6. In a large bowl, toss the kale with half of the dressing; add more dressing if desired.
7. Transfer half of the kale to a serving platter and top with half of the remaining ricotta salata, 4 anchovies and half of the pine nuts.
8. Repeat the layering with the remaining kale, ricotta salata, anchovies and pine nuts and serve.

pine nuts, shallot, lemon, lemon juice, white wine vinegar, garlic, red pepper, extravirgin olive oil, ricotta salata cheese, kosher salt, freshly ground black pepper, kale, marinate

Taken from www.foodandwine.com/recipes/kale-salad-ricotta-salata-pine-nuts-anchovies (may not work)