Kale with pomegranate sauce and ricotta
8 servings
15 minutes
Kale with pomegranate sauce and ricotta is a vibrant and elegant salad that combines the freshness of Tuscan kale, the sweet tartness of pomegranate molasses, and the creaminess of ricotta. This dish embodies a balance of flavors and textures: crispy kale leaves, juicy pomegranate seeds, piquant shallots, and soft cheese create a harmonious blend. It comes from European cuisine, where simplicity and natural ingredients are valued. The vinegar and pomegranate molasses dressing adds a subtle tanginess and richness to the dish, making it a wonderful complement to main courses or a light dinner on its own. When serving the salad, adding fresh baguette can enhance the rich flavor notes with its softness. Perfect for those seeking an exquisite yet light dish with delicate aroma and freshness.
1
In a large bowl, mix shallots, vinegar, and pomegranate molasses; add salt and pepper to the dressing and let it sit for 5 minutes.
- Shallot: 1 head
- Wine vinegar: 2 tablespoons
- Pomegranate molasses: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
2
Add kale leaves, salt, and pepper to the dressing and mix the leaves by hand. Then add pomegranate seeds and oil and mix again. Before serving, sprinkle the salad with ricotta on top.
- Cavolo nero (Tuscan kale): 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Pomegranate seeds (arils): 0.5 glass
- Olive oil: 2 tablespoons
- Ricotta cheese: 60 g
3
The dish is ready.