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Kale with Pomegranate Dressing and Ricotta Salata
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)
Steps
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