GOLDEN VALLEY, Minn -- One way to "toss" yourself into spring is by making a fresh salad. Macy's culinary council member Nancy Silverton joined us on KARE News@4 to serve up something from her new cookbook, The Mozza Cookbook. Recipes from Los Angeles Favorite Italian Restaurant and Pizzeria.
1 cup Lemon vinaigrette
Zest from 12 lemons
12-15 garlic cloves, grated
¼ cup. grated ricotta salata
Pinch of chile flake
Combine the lemon vinaigrette and the remaining ingredients (except the ricotta salata) in a bowl, whisking constantly to combine. Add the ricotta salata, taste for seasoning and add more salt or pepper if desired. Use the Kale dressing or transfer it to an airtight container and refrigerate it for up to three days. Bring the vinaigrette to room temperature and whisk to recombine the ingredients before using.
30 marinated white anchovies
½ cup extra-virgin olive oil
¼ cup zested strips of ½ lemon
1 ¼ tablespoon fresh Italian parsley leaves, finely chopped
1 tablespoon red pepper flakes
To prepare the anchovies, lift them out of the brine they are packed in, discard the brine, and put them in a small bowl. Add the olive oil, lemon zest, parsley and red pepper flakes, and gently toss to combine the ingredients, taking care not to tear the anchovies.
6-8 cups kale
salt to taste
¼ cup Kale Dressing
1 Tablespoon ricotta salata
¼ cup pine nuts
30 marinated anchovies
Place the kale into a bowl and sprinkle a pinch of salt (to taste).
Add ¼ cup of dressing to the bowl and massage over the lettuce.
Layer the salad in the bowl (handful of kale to start). Then grate ricotta salata to cover the kale. Sprinkle pine nuts throughout the bowl.
Repeat those steps 3 times.
Add the marinated anchovies sporadically through the salad.
Yields about 12 ounces, makes 6 salads.
Recipe compliments of Nancy Silverton.
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