Difficulty: Easy - for beginners
Dietary guidance: v g
1 bunch kale
1/2 cup chopped walnuts
the juice of 3 lemons and the zest of 1 lemon
1/4 cup ricotta cheese
1/4 cup olive oil
1 clove garlic, minced
salt and pepper to taste
1. Toast the walnuts in a skillet over medium heat until they start to brown, 2-5 minutes.
2. Wash then chiffonade the kale (that is, use a very sharp knife to slice it as thin as you possibly can).
3. Mix all the other ingredients to make a ricotta-lemon vinaigrette. Taste it and adjust it--add a little vinegar if it needs to be brighter, a little oil if it's too bright, more salt or garlic if you want.
4. Toss the kale with the walnuts and dressing. Enjoy!