Kale and Ricotta Salata Salad

From the January 2007 issue of Gourmet Magazine.

-Cut out and discard center ribs and stems of 1 bunch of kale. Cut the kale into very thin slices.

-Whisk together 1½ TBS fresh lemon juice, ¼ tsp salt and ¼ tsp black pepper.

-Then whisk in 4½ TBS of extra virgin olive oil in a thin steady stream.

-Place the kale in a salad bowl along with 1 cup coarsely grated ricotta salata cheese.

-Toss with dressing to coat and season with salt and pepper.

Beet Salad with Ricotta Salata and Kalamata Olives

Ricotta salata is a aged Italian ricotta cheese, which is pretty readily available. If you can not find it use feta.

-Cut the tops off of 1 bunch of beets, leaving 1-2 inch of stem.

-Steam beets whole for 20-25 minutes until soft.

-Let cool a little then slip their skins under running water.

-When almost cool, cut the beets into cubes.

-Finely chop 2 cloves garlic and add to a to a glass jar with the following:

2 tsp freshly squeezed lemon juice

2 TBS extra virgin olive oil

1/4 tsp sea salt

-Shake well.

-Toss the beets in enough dressing to coat them lightly.

-Put them on a platter and add bunch of cleaned and dried lettuce.

-Just before serving, add the following:

4 ounces thinly sliced ricotta salata

10 pitted Kalamata olives

-Spoon the remaining dressing over top and serve.