Lacinato Kale Salad With Ricotta Salata
We found this recipe on Epicurious and discovered that if you cut the kale into an extremely fine chiffonade, it took the dark green, fibrous leaf down into something far more palatable - even delicious - when raw. The salty ricotta and dressing are a great foil. The pine nuts were our contribution, and we think they work well - their lightly toasted sweetness plays off against the more savory bits of the salad.
We often see kale used in cooked recipes - this one of the few times we've found - and hopefully improved upon - a raw kale recipe. Note that this is a dense, lush salad, we don't generally serve it with heavier meals, but more as a course unto itself.