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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/lolitas-kale-salad-recipe/