Kale and quinoa salad with ricotta salata from Smitten Kitchen by Deb Perelman

  • scallions
  • dried cherries
  • dill
  • honey
  • quinoa
  • ricotta salata cheese
  • cavolo nero
  • slivered almonds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lacinato, binosaur, or Tuscan kale for cavolo nero.

  • wcassity on July 26, 2015

    Great. Even better the next day. The dressing is nice. I had Cojita cheese on hand so used that in lieu of ricotta salata.

  • springandfall on June 19, 2015

    Had only two leaves of kale on hand and no ricotta salata, but this still turned out great - a salad-y grain dish rather than a grain-y salad.

  • louie734 on April 13, 2014

    This is insanely, improbably good. It's converted my kale-hating husband, who can detect minute quantities of it ("It tastes like dirt."). We gobbled this giant salad, made with the cheap curly kale (give it a few squeezes after chopping, until it's bright green; it's tougher than cavolo nero). Then we made it again. And again. The crucial elements here are the strong mustardy dressing, the sweet from the fruit/honey, salt/tang from crumbly cheese, and crunchy nuts or seeds. Many riffs on this theme exist - but this is possibly perfect.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.