Jean-Georges Vongerichten's Kale Salad with Parmesan and Lemon Recipe

Name: Jean-Georges Vongerichten's Kale Salad with Parmesan and Lemon Recipe
Total time: 15 min
Yield: 4
Ingredients: 4 tablespoons fresh juice and 1 tablespoon zest from 2 to 3 lemons; 1 tablespoon red wine vinegar; 1 small clove garlic, minced (about 1/2 teaspoon); 1 anchovy filet, finely chopped; 1 tablespoon dijon mustard; 1 egg yolk; 1/4 teaspoon red chile flakes; 2 ounces Parmigiano Reggiano, grated on a microplane grater (about 2 cups); 3/4 cup neutral oil (such as safflower or canola); 1/2 cup plus 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 cups finely cubed sourdough bread; 12 ounces kale leaves, large stems removed, sliced into thin ribbons; 1/2 cup fresh mint leaves, sliced into thin ribbons; 1 serrano chile, thinly sliced

Note: This recipe makes more salad dressing than you need. It can be stored in a sealed container in the refrigerator for up to 1 week.

Adapted from Jean-Georges Vongerichten.

How to Make Jean-Georges Vongerichten's Kale Salad

Active: 15 mins

Total: 15 mins

Serves: 4 servings

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4 tablespoons fresh juice and 1 tablespoon zest from 2 to 3 lemons
1 tablespoon red wine vinegar
1 small clove garlic, minced (about 1/2 teaspoon)
1 anchovy filet, finely chopped
1 tablespoon Dijon mustard
1 large egg yolk
1/4 teaspoon red chile flakes
2 ounces Parmigiano-Reggiano, grated on a microplane grater (about 2 cups)
3/4 cup neutral oil (such as safflower or canola)
1/2 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups finely cubed sourdough bread
12 ounces kale leaves, large stems removed, sliced into thin ribbons
1/2 cup fresh mint leaves, sliced into thin ribbons
1 serrano chile, thinly sliced

Combine lemon juice and zest, vinegar, garlic, anchovy, mustard, egg yolk, chile flakes, and cheese in the bowl of a food processor. Process until homogeneous, about 10 seconds. With processor running, slowly drizzle neutral oil through feed tube, stopping the processor to scrape down sides as necessary until a smooth emulsion is formed, about 20 seconds.
Transfer to a medium bowl. Whisking constantly, slowly drizzle in 1/2 cup olive oil. Season dressing to taste with salt and pepper. Refrigerate until ready to use.
Heat remaining two tablespoons olive oil in a large non-stick skillet over medium heat until shimmering. Add bread cubes and cook, tossing and stirring constantly until golden brown and crisp, about 3 minutes. Transfer to a paper towel-lined plate and season with salt and pepper.
To serve, combine kale and mint in a large bowl with about 1/2 cup dressing (more or less as desired). Toss to coat well and let sit around 3 minutes. Transfer to a large serving bowl and top with croutons and sliced chiles. Serve immediately.

Special equipment

Food processor

This Recipe Appears In

How to Make Jean-Georges Vongerichten's Kale Salad

Nutrition Facts (per serving)
630	Calories
50g	Fat
37g	Carbs
12g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	630
% Daily Value*
Total Fat 50g	64%
Saturated Fat 7g	34%
Cholesterol 77mg	26%
Sodium 843mg	37%
Total Carbohydrate 37g	13%
Dietary Fiber 3g	12%
Total Sugars 4g
Protein 12g
Vitamin C 39mg	196%
Calcium 176mg	14%
Iron 4mg	22%
Potassium 337mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.