Kale Salad with Parmesan and Lemon
- 4 tablespoons fresh juice and 1 tablespoon zest from 2 to 3 lemons
- 1 tablespoon red wine viengar
- 1 small clove garlic, minced (about 1/2 teaspoon)
- 1 anchovy filet, finely chopped
- 1 tablespoon dijon mustard
- 1 egg yolk
- 1/4 teaspoon red chili 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 chili, thinly sliced
- Produce
- Garlic (1 small clove)
- Kale, leaves (12 ounces)
- Mint, fresh leaves (1/2 cup)
- Red chili flakes (1/4 teaspoon)
- Serrano chili (1)
- Seafood
- Anchovy filet (1)
- Condiments
- Dijon mustard (1 tablespoon)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Neutral oil (3/4 cup)
- Olive oil, extra-virgin (5/8 cup)
- Bread & Baked Goods
- Sourdough bread (2 cups)
- Dairy
- Parmigiano reggiano (2 ounces)
- Refrigerated
- Egg yolk (1)
- Beer, Wine & Liquor
- Red wine viengar (1 tablespoon)
- Other
- 4 tablespoons fresh juice and 1 tablespoon zest from 2 to 3 lemons
Preparation
Read recipe preparation on seriouseats.com
Social Stats
60.8Rating
1-100
1-100
15Tweets
66Facebook
Shares
Shares
7StumbleUpon
Views
Views
795PinterestPins
Recipe Stats
Published May 23, 2012 (8 months ago).
13 people saved this recipe.
