Cooking Wright

Kale with Pomegranate Dressing and Ricotta Salata


1 small shallot finely chopped
2 T white wine vinegar
2 t pomegranate molasses (New Season's has)
kosher salt
ground pepper
1/2 package kale salad mix (the baby kale mix at TJ's is great - if you buy a bunch of kale just cut out the tough middle rib and then shred to bite size pieces - the regular kale package at TJ's still has the ribs in and does not work so well)
1/2 c pomegranate seeds (TJ's has them ready to go - but is seasonal)
2 T olive oil
2 oz ricotta salata (hard to find - New Season's has - can substitute a mild feta)


Combine shallot, vinegar and pomegranate molasses in a large bowl. Season dressing with salt and pepper and let sit 5 minutes. Add kale to dressing and massage together (stick your hand in there and try to really coat all the kale). Season again with a little more salt and pepper to taste. Add pomegranate seeds and oil and toss to combine (no need to massage in this - just toss with forks). Serve topped with ricotta salata. This will make anyone love kale!

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