Lolita’s Kale Salad Recipe

Introduction

Lolita’s Kale Salad is a vibrant and flavorful dish that brings tender, massaged kale together with a creamy lemony dressing and crunchy toppings. It’s a fresh, satisfying salad perfect as a side or light main course.

Ingredients

• 1 egg yolk (pasteurized optional)
• 2 tbsp. lemon juice
• 1 clove garlic, chopped
• 1/2 tsp. anchovies (about one whole)
• 2 tbsp. freshly grated Parmesan
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 1 tbsp. white balsamic vinegar
• 2 tbsp. water
• 1/4 cup canola oil, or other neutral oil
• 1/4 cup extra-virgin olive oil
• 1 large bunch curly-leaf kale, sliced into ribbons
• 1 tbsp. lemon juice
• 1/3 cup creamy lemon vinaigrette (from the ingredients above)
• Kosher salt (to taste)
• 1/4 cup chopped pistachios, toasted in a dry skillet
• 1 tbsp. breadcrumbs, toasted in a dry skillet
• 1/4 cup grated Pecorino

Instructions

1. Step 1: Make the vinaigrette by adding the egg yolk, lemon juice, garlic, anchovies, Parmesan, kosher salt, black pepper, white balsamic vinegar, and water to a blender. Blend until creamy.
2. Step 2: With the blender on low speed, slowly stream in the canola oil and then the olive oil until just incorporated. Refrigerate the vinaigrette until ready to serve.
3. Step 3: For the salad, place the sliced kale in a large bowl. Add 1 tablespoon lemon juice and a pinch of kosher salt. Using your fingers, massage the kale gently for about 1 minute until it softens and becomes less tough.
4. Step 4: Add 1/3 cup of the prepared creamy lemon vinaigrette to the massaged kale and toss to combine. Taste and adjust seasoning with additional salt or lemon juice if desired.
5. Step 5: Transfer the salad to serving plates. Sprinkle the toasted pistachios, toasted breadcrumbs, and grated Pecorino over the top for added texture and flavor.

Tips & Variations

• Use pasteurized egg yolk or omit if concerned about raw eggs—substitute with 1 tablespoon mayonnaise for creaminess.
• Swap pistachios for toasted walnuts or almonds for a different crunch.
• For a more intense garlic flavor, roast the garlic before adding to the vinaigrette.
• Massage the kale thoroughly to ensure it softens and the salad becomes less bitter and easier to digest.

Storage

Store the vinaigrette and salad components separately in airtight containers in the refrigerator for up to 3 days. Toss the salad with the vinaigrette and toppings just before serving to maintain freshness and crunch. Leftover salad may become soggy if dressed too early.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

To make it vegan, omit the egg yolk, Parmesan, and Pecorino. You can replace the Parmesan with nutritional yeast and use a vegan mayo or blended tofu in place of the egg yolk in the dressing.

Is massaging kale really necessary?

Yes, massaging kale breaks down its tough fibers, making it softer, less bitter, and easier to eat raw. It significantly improves the texture and flavor of the salad.

Lolita’s Kale Salad Recipe

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★★★★★

4.6 from 81 reviews

Lolita’s Kale Salad is a vibrant and flavorful dish featuring tenderized kale ribbons tossed in a creamy lemon vinaigrette made with anchovies, garlic, and Parmesan. The salad is finished with crunchy toasted pistachios, breadcrumbs, and grated Pecorino cheese, creating a perfect balance of textures and bright, tangy flavors. This salad makes for a refreshing and nutritious side or light main course.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Blending
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Vinaigrette

• 1 egg yolk (pasteurized optional)
• 2 tbsp. lemon juice
• 1 clove garlic, chopped
• 1/2 tsp. anchovies (about one whole)
• 2 tbsp. freshly grated Parmesan
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 1 tbsp. white balsamic vinegar
• 2 tbsp. water
• 1/4 cup canola oil or other neutral oil
• 1/4 cup extra-virgin olive oil

Salad

• 1 large bunch curly-leaf kale, sliced into ribbons
• 1 tbsp. lemon juice
• 1/3 cup creamy lemon vinaigrette (prepared above)
• Kosher salt, to taste
• 1/4 cup chopped pistachios, toasted in a dry skillet
• 1 tbsp. breadcrumbs, toasted in a dry skillet
• 1/4 cup grated Pecorino cheese

Instructions

1. Make the vinaigrette: In a blender, add the egg yolk, lemon juice, chopped garlic, anchovies, freshly grated Parmesan, kosher salt, black pepper, white balsamic vinegar, and water. Blend until the mixture is creamy and smooth.
2. Incorporate the oils: With the blender on low speed, slowly stream in the canola oil and extra-virgin olive oil until the vinaigrette is just incorporated and emulsified. Transfer to the refrigerator to chill until ready to serve.
3. Prepare the kale: Place the sliced kale ribbons into a large bowl. Add 1 tablespoon of lemon juice and a pinch of kosher salt. Using your fingers, massage the kale for about 1 minute until it softens and becomes more tender to eat.
4. Dress the salad: Add 1/3 cup of the creamy lemon vinaigrette to the massaged kale. Toss thoroughly to coat evenly. Taste and adjust seasoning with additional salt or lemon juice as desired for brightness and balance.
5. Toast toppings: In a dry skillet over medium heat, toast the chopped pistachios until fragrant and lightly browned. Repeat the process with the breadcrumbs until golden and crisp. Allow both to cool slightly.
6. Serve: Transfer the dressed kale to serving plates. Sprinkle the toasted pistachios, toasted breadcrumbs, and grated Pecorino cheese on top for crunch and savory flavor contrast. Serve immediately.

Notes

• Massaging kale is key to making it more tender and less bitter, improving the salad texture.
• Pasteurized egg yolk is recommended for safety if serving to children, pregnant women, or immunocompromised guests.
• If you prefer a vegetarian version, omit the anchovies and increase Parmesan and lemon juice for added flavor.
• Breadcrumbs and pistachios add a delightful crunch, but can be omitted or substituted with your favorite nuts or seeds.
• Use freshly grated cheese for best flavor and texture.
• Store leftover vinaigrette refrigerated for up to 3 days and stir before using.

Keywords: kale salad, creamy lemon vinaigrette, toasted pistachios, Pecorino cheese, healthy salad, easy salad dressing