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

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Mar. 07, 2019
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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.

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Recipe Facts

Active: 15 mins
Total: 15 mins
Serves: 4 servings

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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 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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

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Nutrition Facts (per serving)
630 Calories
50g Fat
37g Carbs
12g Protein
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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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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