Tuscan Kale Recipe
Tossed with toasted almonds, dried cranberries, carrots, figs and ricotta in raspberry red wine vinaigrette.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Kale
Wash the Tuscan kale thoroughly under cold water to remove any dirt or grit. Remove the tough stems and tear the leaves into bite-sized pieces.
- 2
Toast the Almonds
In a small skillet over medium heat, add the toasted almonds. Stir frequently for about 3-5 minutes, or until they are lightly golden and fragrant. Remove from heat and set aside to cool.
- 3
Shred the Carrots
Use a box grater or a food processor to shred the carrots into fine pieces. Set aside.
- 4
Chop the Figs
Take the dried figs and chop them into small pieces. Set aside with the other ingredients.
- 5
Mix Salad Ingredients
In a large mixing bowl, combine the kale, toasted almonds, dried cranberries, shredded carrots, and chopped figs. Toss gently to mix all ingredients evenly.
- 6
Add Ricotta
Spoon the ricotta cheese over the salad mixture. Use a spatula or large spoon to fold the ricotta into the salad gently, ensuring it’s evenly distributed without breaking it down too much.
- 7
Dress the Salad
Drizzle the raspberry red wine vinaigrette over the salad. Toss gently to coat all ingredients evenly with the dressing.
- 8
Serve
Transfer the completed salad to a serving platter or individual bowls. Enjoy your Tuscan Kale salad fresh!