Description
Lolita’s Kale Salad is a refreshing and flavorful dish featuring tender massaged kale ribbons tossed in a creamy lemon vinaigrette, topped with crunchy toasted pistachios and breadcrumbs, and finished with a sharp Pecorino cheese. This salad combines bright citrus notes with savory anchovies and Parmesan in a luxurious dressing, making it both vibrant and satisfying.
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
- 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
- Make the Vinaigrette: Add all vinaigrette ingredients except the oils into a blender. Blend until creamy and smooth. Slowly stream in the canola and extra-virgin olive oils on low speed until just incorporated. Refrigerate the vinaigrette until ready to use.
- Prepare the Kale: In a large bowl, combine the sliced kale, lemon juice, and a pinch of kosher salt. Using your fingers, massage the kale for about 1 minute, until the leaves are softened and less tough, creating a pleasant texture.
- Toss the Salad: Add one-third cup of the prepared creamy lemon vinaigrette to the massaged kale. Toss well to evenly coat the leaves. Adjust the seasoning by adding more kosher salt or lemon juice as preferred.
- Serve and Garnish: Divide the salad onto serving plates. Sprinkle the toasted pistachios, toasted breadcrumbs, and grated Pecorino cheese evenly over each portion. Serve immediately for the best texture and flavor.
Notes
- Toast pistachios and breadcrumbs in a dry skillet over medium heat until golden and fragrant for added crunch and flavor.
- If you prefer, substitute the anchovies with Worcestershire sauce for a similar umami flavor.
- The egg yolk helps emulsify the vinaigrette, but pasteurized yolks can be used for safety.
- Massaging the kale is crucial to soften the tough texture, making it tender and easier to eat.
- Store leftover vinaigrette refrigerated for up to three days; toss salad fresh before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blending
- Cuisine: American
Keywords: kale salad, creamy lemon vinaigrette, massaged kale, pistachios, Pecorino, healthy salad, easy dinner, vegetable salad
