Tuscan Kale Recipe

Time30m

Serves4

Tossed with toasted almonds, dried cranberries, carrots, figs and ricotta in raspberry red wine vinaigrette.

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Ingredients

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1
Prepare the Kale
Wash the Tuscan kale thoroughly under running water. Remove the tough stems and tear the leaves into bite-sized pieces.
2
Toast the Almonds
In a dry skillet over medium heat, add the almonds. Toast them for about 5-7 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and let cool.
3
Prepare the Carrots and Figs
Shred the carrots using a grater or a food processor. Chop the dried figs into small pieces.
4
Make the Salad
In a large mixing bowl, combine the kale, toasted almonds, dried cranberries, shredded carrots, chopped figs, and ricotta cheese. Toss gently to mix all ingredients.
5
Add the Vinaigrette
Drizzle the raspberry red wine vinaigrette over the salad. Toss again to ensure all ingredients are well coated.
6
Serve
Transfer the salad to a serving platter or individual bowls. Enjoy immediately for the best texture and flavor.