KALE SALAD WITH GARLIC VINIAGRETTE

 

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VIBES: RAEKWON “Knowledge God

A recent late-night-kale-salad-roomservice-order from Public Restaurant in the Roosevelt Hotel motivated me to seek this recipe. It’s really one of the best Kale salads I’ve ever had. The homemade breadcrumbs give it texture and cheese/cranberries/pine nuts/viniagrette balance the bitterness of the kale. I found this recipe on
101 cookbooks and just added cranberries and pine nuts. Perfecto!

KALE SALAD WITH GARLIC VINIAGRETTE

-1 bunch Tuscan kale (for ex: black or lacinato) sliced into thin ribbons

-2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs

-1/2 garlic clove

-1/4 teaspoon kosher salt, plus a pinch

-1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish

-Handful of dried cranberries

-Handful of raw pine nuts

-3 tablespoons extra-virgin olive oil, plus additional for garnish

-Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)

-1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste

Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.

If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.

Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, pine nuts, cranberries additional cheese, and a drizzle of oil.

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