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Nutrition Facts
Serving Size 140 g
(Approx. 8 Servings)
Amount Per Serving
Calories 270 Calories From Fat 210
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 500 mg 21%
Total Carbohydrate 9 g 3%
Dietary Fiber 2 g 8%
Sugars 0 g
Protein 7 g
Vitamin A 270% • Iron 10%
Vitamin C 180% • Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chopped Tuscan Kale & Basil Salad with Ricotta Salata

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Prep Time
20 minutes
Cook Time
N/A
Total Time
20 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 Oz flat fillets anchovies in olive oil, undrained
1/3 cup(s) lemon juice, juiced
3 cloves fresh garlic, minced
1 Tsp Dijon mustard
3/4 cup(s) Rustico Extra Virgin Olive Oil
3 bunches of organic lacinato kale, thinly chopped
2 bunches of fresh basil, thinly chopped
1/3 cup(s) IL Villaggio Ricotta Salata, grated or shaved thinly
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Instructions

1
In a small bowl, combine anchovies, lemon juice, garlic, and Dijon mustard.
2
Slowly whisk in olive oil to form an emulsion. Chill until ready to use.
3
Combine kale and basil in a serving bowl, then add enough dressing to coat.
4
Garnish with grated ricotta salata. Season to taste as needed.
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