From the January 2007 issue of Gourmet Magazine.
-Cut out and discard center ribs and stems of 1 bunch of kale. Cut the kale into very thin slices.
-Whisk together 1½ TBS fresh lemon juice, ¼ tsp salt and ¼ tsp black pepper.
-Then whisk in 4½ TBS of extra virgin olive oil in a thin steady stream.
-Place the kale in a salad bowl along with 1 cup coarsely grated ricotta salata cheese.
-Toss with dressing to coat and season with salt and pepper.
Ricotta salata is a aged Italian ricotta cheese, which is pretty readily available. If you can not find it use feta.
-Cut the tops off of 1 bunch of beets, leaving 1-2 inch of stem.
-Steam beets whole for 20-25 minutes until soft.
-Let cool a little then slip their skins under running water.
-When almost cool, cut the beets into cubes.
-Finely chop 2 cloves garlic and add to a to a glass jar with the following:
2 tsp freshly squeezed lemon juice
2 TBS extra virgin olive oil
1/4 tsp sea salt
-Shake well.
-Toss the beets in enough dressing to coat them lightly.
-Put them on a platter and add bunch of cleaned and dried lettuce.
-Just before serving, add the following:
4 ounces thinly sliced ricotta salata
10 pitted Kalamata olives
-Spoon the remaining dressing over top and serve.