Another kale salad–really? We get why you may ask. But deliciousness trumps the ubiquitous any day at Delish. And that’s why we’re offering this sensational version of the now classic born (some contend) in an eatery in Brooklyn. We’re pretty confident you’re going to fall for this one.
At Lolita’s, one of Poughkeepsie, NY’s, best restaurants (and I would argue among the best in the Hudson Valley), the ultra-creamy kale salad is bound with what is essentially a Caesar dressing amplified by extra lemon juice, and then grounded and offset by toasted breadcrumbs, pistachios, and Pecorino. Simple: check. Amazing: definitely!
Shout-out to owner Eddie Kowalski and chef Craig Capano for this recipe. Pair his recipe for Lolita's Mac & Cheese with this salad for a simple, delicious weeknight meal.
Note: The dressing will last up to 24 hours, refrigerated. You certainly can use pasteurized egg yolks as a sub for raw.
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Yields:
2 serving(s)
Prep Time:
15 mins
Total Time:
20 mins
Ingredients
For the vinaigrette:
1
egg yolk (pasteurized optional)
2tbsp.
lemon juice
1
clove garlic, chopped
1/2tsp.
anchovies (about one whole)
2tbsp.
freshly grated Parmesan
1/4tsp.
kosher salt
1/8tsp.
freshly ground black pepper
1tbsp.
white balsamic vinegar
2tbsp.
water
1/4c.
canola oil, or other neutral oil
1/4c.
extra-virgin olive oil
For the salad:
1
Large bunch curly-leaf kale, sliced into ribbons
1tbsp.
lemon juice
1/3c.
creamy lemon vinaigrette
kosher salt
1/4c.
chopped pistachios, toasted in a dry skillet
1tbsp.
breadcrumbs, toasted in a dry skillet
1/4c.
grated Pecorino
Directions
Make the vinaigrette:
Step 1Add all the ingredients except the oils into a blender, and blend until creamy. Turn the blender to low speed, and stream in the oils until just incorporated. Refrigerate until serving.
Make the salad:
Step 1Into a large bowl, add the kale, lemon juice, and a pinch of salt. Using your fingers, massage the kale until softened, about 1 minute. It should feel significantly less tough and will be more palatable.
Step 2Add ⅓ cup of vinaigrette, and toss to combine. Adjust seasoning with salt, and more lemon juice if desired.
Step 3Transfer to plates, and top with the pistachios, breadcrumbs, and Pecorino.
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Robert Seixas is the Food Director at Delish. Previously, he was the Director of Education at the International Culinary Center (French Culinary Institute), a senior editor at Zagat, and began and directed food training programs in homeless shelters across NYC. He lives in and loves the Hudson Valley, and enjoys a mean smoothie any time of day.
