Dinner

Lolita’s Kale Salad with Lemon Vinaigrette, Toasted Pistachios, Breadcrumbs, and Pecorino Recipe

Bylilan Sage June 25, 2026June 25, 2026

Introduction

Lolita’s Kale Salad is a vibrant and tangy dish that transforms hearty kale into a tender, flavorful delight. With a creamy lemon vinaigrette and crunchy pistachios, it’s perfect for a refreshing lunch or a light dinner.

A white plate with a dark blue rim holds a fresh kale salad. The salad has one main layer of deep green kale leaves that look crisp, some chopped pistachios scattered over the top add light green and brown colors, and a layer of finely grated white cheese is sprinkled all over. There is a fork with a metal head and a wooden handle resting on the plate’s edge. In the background on the left, there is a clear glass of sparkling water. The whole setup is on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the 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

For the salad:

1 large bunch curly-leaf kale, sliced into ribbons
1 Tbsp. lemon juice
1/3 cup creamy lemon vinaigrette
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

Step 1: Add all the vinaigrette ingredients except the oils into a blender and blend until creamy. Then, turn the blender to low speed and slowly stream in the oils until just incorporated. Refrigerate the vinaigrette until serving.
Step 2: In a large bowl, combine the kale, lemon juice, and a pinch of salt. Massage the kale with your fingers for about 1 minute, until it softens and becomes less tough.
Step 3: Add ⅓ cup of the vinaigrette to the kale and toss to combine. Taste and adjust seasoning with salt or more lemon juice if desired.
Step 4: Divide the salad onto plates and top with toasted pistachios, toasted breadcrumbs, and grated Pecorino cheese. Serve immediately.

Tips & Variations

Use pasteurized egg yolk for a safer raw egg option in the vinaigrette.
Substitute walnuts or almonds for pistachios if preferred or unavailable.
For extra crunch, toast the breadcrumbs until golden but not burnt.
Try adding a pinch of red pepper flakes to the vinaigrette for a subtle kick.

Storage

Store any leftover vinaigrette in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed fresh, but you can keep dressed kale in the fridge for up to one day. If storing, keep toppings separate and add just before serving to maintain their crunch.

How to Serve

A white plate holds a fresh kale salad with curly, dark green leaves forming the base layer. On top, small pieces of chopped pistachios add a light green and brown crunchy texture, scattered evenly. A fine layer of grated white cheese is sprinkled over the salad, along with a light dusting of a brownish spice powder, giving contrast and texture variety. The plate sits on a white marbled surface. To the left of the plate, there is a fork with a light wooden handle and metal prongs, and above that, a clear glass filled halfway with sparkling water sits casting a subtle shadow. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vinaigrette ahead of time?

Yes, the vinaigrette can be made up to 3 days in advance and refrigerated. Give it a good stir before using, as the oils may separate.

Is massaging the kale necessary?

Massaging helps break down the tough kale fibers, making the leaves softer and easier to eat. It also improves the flavor by allowing the dressing to absorb better.