From the Spring into Summer article in the June 2016 issue.
Tuscan Kale Salad
- 1 bunch Tuscan kale, de-stemmed and cut into 1⁄4-inch slivers
- 3⁄4 cup pine nuts
- 1 cup ricotta salata, coarsely grated
- 1 sweet onion, sliced paper thin
- 1 tablespoon chopped preserved lemon Preserved lemon dressing (below)
An hour before dinner, massage kale with 3⁄4 cup dressing, more as needed to taste. Set aside and toss every 20 minutes. Place pine nuts in pan and toast on low heat. To serve, place a mound of kale on plate, drape onions over kale, and sprinkle pine nuts, ricotta salata, and preserved lemon on top.
Preserved Lemon Dressing
- 1 tablespoon honey
- 1⁄4–1/3 cup lemon juice (adjust to taste)
- 1 tablespoon preserved lemon (see recipe below, or purchase at fine grocery store)
- 3⁄4 cup olive oil
- Salt to taste
Blend all ingredients in blender until smooth.
Preserved Lemon
- 10 lemons
- 2 cups salt
- 1⁄2-gallon mason jar
- Lemon juice sufficient to fill the jar full of other ingredients
Wash lemons in cold water, then slice 3⁄4 of the way through lengthwise. Place lemons in jar, add salt and lemon juice and mix well. Write the date on the lid and close the jar lightly, leaving just enough space to let out air. Place on counter at room temperature and shake 3 times a week. Test lemons in 40–60 days; when ready they should be soft, as if cooked. When preserved, move to refrigerator, where they last for 6 months. To use, discard the pulp and dice the skin finely for use. The lemon can also be used on chicken and fish.