Kale-Ricotta Salad: The Super-Fast, Magic Guilt Eraser

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Let’s face it: You’re busy — too busy to mess around with complicated cooking at the end of the day. Still, dinner should be more than just a cup full of cereal and the dream of a brighter tomorrow. Enter: Jenny Rosenstrach, a busy mom who makes dinner happen with style, simplicity, and just the right amount of sizzle. Whether or not you're cooking for kids, we love her easy, delicious approach. In fact, we love it so much, we'll be sharing one of her recipes every week, so you can have a life — and a REALLY good meal, too.
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Kale Salad with Ricotta Salata
Wash and trim the stems off two large handfuls of kale. Chop into confetti-like strands as shown.
Shred a boatload of ricotta salata on top, add about 1 tablespoon of red onion that has been sliced to the point of transparency.
Add a few glugs of olive oil, a squeeze of lemon, and freshly ground pepper.
Jenny Rosenstrach is the author of Dinner: A Love Story and the blog of the same name. She and her husband write The Providers column for Bon Appetit.
Photos: Courtesy of Dinner: A Love Story
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