Lacinato Kale and Ricotta Salata Salad

Recipe courtesy of French Chef Magazine

3/4 to 1 lb lacinato kale (also called Tuscan kale) or tender regular kale, stems and center ribs discarded
2 tablespoons finely chopped shallot (you can use the sweet onion from your bin)
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons extra-virgin olive oil
2 oz coarsely grated ricotta salata (1 cup) (this is a kind of crumbly, saltier, drier form Ricotta

Preparation:

Working in batches, cut kale crosswise into very thin slices.
      Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.
      Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.

Sweet!