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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.
Recipe Facts
Ingredients
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4 tablespoons fresh juice and 1 tablespoon zest from 2 to 3 lemons
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1 tablespoon red wine vinegar
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1 small clove garlic, minced (about 1/2 teaspoon)
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1 anchovy filet, finely chopped
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1 tablespoon Dijon mustard
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1 large egg yolk
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1/4 teaspoon red chile flakes
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2 ounces Parmigiano-Reggiano, grated on a microplane grater (about 2 cups)
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3/4 cup neutral oil (such as safflower or canola)
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1/2 cup plus 2 tablespoons extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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2 cups finely cubed sourdough bread
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12 ounces kale leaves, large stems removed, sliced into thin ribbons
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1/2 cup fresh mint leaves, sliced into thin ribbons
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1 serrano chile, thinly sliced
Directions
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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.
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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.
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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.
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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
Nutrition Facts (per serving) | |
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630 | Calories |
50g | Fat |
37g | Carbs |
12g | Protein |
Nutrition Facts | |
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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. |