Kale Salad with Ricotta Salata, Pine Nuts, and Anchovies Recipe

With its toasty pine nuts, elegant vinaigrette, bright marinated anchovies, and generous amount of savory ricotta salata, Nancy Silverton’s clever assemblage of Italian flavors makes for a compelling salad that’s consistently delicious bite after bite. She stirs a portion of the cheese right into the dressing as well as scattering it over the layers of kale, further guaranteeing its even distribution throughout.

What makes Tuscan kale special?

Tuscan kale, aka lacinato kale, dinosaur kale, or cavolo nero, is a particularly good option for raw applications like this salad because its bumpy, dark blue-green leaves are more tender than other varieties. Plus, its earthy flavor is on the milder, sweeter side of the kale spectrum.

What’s the difference between brown and white anchovies?

Brown and white anchovies are both from the same fish — the color difference is a reflection of how they’ve been processed. While brown anchovies are filleted and fully cured in salt, white anchovies are uncured, so they retain their natural color. After they’ve been filleted, white anchovies may or may not be lightly salted before they’re submerged in a vinegar-based marinade. Compared to brown anchovies, white anchovies are sweet and mild.

Notes from the Food & Wine Test Kitchen

• Keep a close eye on the pine nuts as you’re toasting them in the skillet — because they’re so small, they can quickly go from perfectly golden to burnt. It’s important to gauge their doneness according to smell and appearance rather than time.
• Italian white anchovies can be purchased from specialty food shops, or you can marinate your own fresh anchovies at home.
• When dressing the kale, Silverton instructs to start with just half of the vinaigrette, adding more as desired. If you have some left over, you can either serve it on the side in case guests would like extra, or pop it in the fridge for another use.

Suggested pairing

Lively, citrusy northern Italian Pinot Grigio.