Chef's Notes: Kale was once the underdog of the leafy green family, but I've been one of its biggest fans for years. My favorite way to use kale is raw, since it holds up well to strong, acidic, and garlicky dressings and can stand on the table for hours without losing its texture.
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Adjust the oven rack to the middle position and preheat the oven to 325F. Scatter the pine nuts on a baking sheet. Toast the pine nuts in the oven, shaking the pan occasionally, for 8 to 10 minutes, or until they are fragrant and golden brown. Remove the pine nuts from the oven and set them aside to cool to room temperature.
For the anchovies, drain and discard the brine they are packed in, and lay them filet-side up. Top with the lemon zest, olive oil, parsley, and red pepper flakes. Repeat with the remaining anchovies. Let the anchovies sit in the marinade for at least 20 minutes.
For the vinaigrette, combine the shallots, garlic, red pepper flakes, lemon juice, and champagne vinegar and season with salt and pepper. Set the bowl aside for 5 to 10 minutes to marinate the shallots. Add the lemon zest to the shallot mixture. Add the olive oil in a slow, steady stream, whisking constantly to combine. Stir in the ricotta salata.
Put the kale in a large, wide-mouthed bowl, sprinkle with a pinch of salt and spoon on half of the vinaigrette. Gently massage the dressing over the leaves, making sure to coat the leaves thoroughly. Add more dressing if the leaves seem dry. To serve the salad, you will build the salad in three layers, place a third of the kale on the bottom of a large serving bowl. Drape a few anchovies onto the salad, sprinkle with some pine nuts, and grate a thin layer of ricotta salata over the first layer of kale.
Repeat with the remaining ingredients.
Baking sheet
Mixing bowl
Wide-mouthed bowl
Skills you'll learn
Marinating anchovies
Making a vinaigrette
Massaging kale leaves