Kale Salad

From Vicki Inouye

1 bunch kale, stems and center ribs discarded

1 medium shallot, finely chopped

Juice of 1 lemon, about 1 1/2 Tablespoons

1/4 to 1/2 teaspoon salt

1/4 teaspoon black pepper

4 1/2 Tablespoons extra-virgin olive oil (Equals 1/4 cup + 1/2 Tablespoon)

1 cup coarsely grated ricotta salata

Cute kale crosswise into thin ribbons. Whisk together shallot, lemon juice, salt and pepper in a small bowl, then add oil in a slow stream, whisking until combined well. (Or just put it all in a jar and shake it). Toss kale and whatever optional stuff selected in a large bowl with enough dressing to coat well.

Mix in the cheese. Refrigerate until ready to serve, can store overnight.

Optional additions:

sliced green olives or Kalamata olives

capers

sliced mushrooms

sliced or diced sweet peppers

sliced or chopped sweet onions(Maui) or red onions

Note: I added 1 teaspoon sugar + 1 Tablespoon water because lemon was too sour

Ratio lemon juice to olive oil: 1 volume juice: 3 volume oil