PURPLE KALE AND RICOTTA SALAD
1.8 ounces (1 pull) purple kale 1.6 ounces (1 pull) spinach Pinch of pepper ½ ounce sliced dates .8 ounces shaved Parmigiano 1¾ ounces ricotta 3 strokes lemon zest
HOW TO PREPARE Mix spinach and kale and then place on a plate. Sprinkle with pepper, add dates and Parmigiano. Spoon dollops of ricotta on top and finish with the lemon zest. Drizzle with your favorite dressing. (MidiCi uses a mustard vinaigrette.) Serve with Italian bread.
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