Lolita’s Kale Salad Recipe
Introduction
Lolita’s Kale Salad is a vibrant and flavorful dish that transforms hearty kale into a tender, tangy treat. With a creamy lemon vinaigrette and crunchy toppings, this salad is perfect for a refreshing lunch or a light dinner.
Ingredients
- 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 c. canola oil, or other neutral oil
- 1/4 c. extra-virgin olive oil
- 1 large bunch curly-leaf kale, sliced into ribbons
- 1 tbsp. lemon juice
- 1/3 c. creamy lemon vinaigrette (prepared from above)
- Kosher salt, to taste
- 1/4 c. chopped pistachios, toasted in a dry skillet
- 1 tbsp. breadcrumbs, toasted in a dry skillet
- 1/4 c. grated Pecorino
Instructions
- Step 1: Make the vinaigrette by adding the egg yolk, lemon juice, garlic, anchovies, Parmesan, kosher salt, black pepper, white balsamic vinegar, and water into a blender. Blend until creamy.
- Step 2: With the blender on low speed, slowly stream in the canola oil and extra-virgin olive oil until just incorporated. Refrigerate the vinaigrette until ready to serve.
- Step 3: In a large bowl, combine the sliced kale with 1 tablespoon of lemon juice and a pinch of kosher salt. Massage the kale with your fingers for about 1 minute until it softens and becomes more tender.
- Step 4: Add 1/3 cup of the creamy lemon vinaigrette to the kale, and toss well to coat. Taste and adjust seasoning with more salt or lemon juice if desired.
- Step 5: Transfer the dressed kale salad to serving plates. Sprinkle the toasted pistachios, toasted breadcrumbs, and grated Pecorino over the top just before serving.
Tips & Variations
- For a milder flavor, use pasteurized egg yolk or omit it entirely; the vinaigrette will still be creamy and delicious.
- Try swapping pistachios with toasted almonds or walnuts for a different crunch.
- If you prefer a vegan version, substitute Parmesan and Pecorino with nutritional yeast and skip the egg yolk, adding a little extra lemon juice for tang.
- Massage the kale well; this step is key to making it tender and enjoyable without bitterness.
Storage
Store any leftover vinaigrette in an airtight container in the refrigerator for up to 3 days. The prepared salad is best eaten fresh but can be refrigerated without toppings for up to one day. When reheating, note this salad is designed to be served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the vinaigrette ahead of time?
Yes, the vinaigrette can be made and refrigerated for up to 3 days. Give it a good whisk before using to recombine the oils.
What if I don’t have anchovies?
If you don’t have anchovies, you can omit them or use a small amount of Worcestershire sauce as a substitute to add umami depth to the dressing.
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Lolita’s Kale Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Lolita’s Kale Salad is a vibrant and flavorful dish featuring tenderized kale ribbons dressed in a creamy lemon vinaigrette, topped with crunchy toasted pistachios, crispy breadcrumbs, and sharp Pecorino cheese. This salad combines tangy, savory, and nutty flavors with a satisfying texture contrast, making it a refreshing and nutritious choice for lunch or a light dinner.
Ingredients
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 c. canola oil, or other neutral oil
- 1/4 c. extra-virgin olive oil
Salad
- 1 Large bunch curly-leaf kale, sliced into ribbons
- 1 tbsp. lemon juice
- 1/3 c. creamy lemon vinaigrette
- kosher salt, to taste
- 1/4 c. chopped pistachios, toasted in a dry skillet
- 1 tbsp. breadcrumbs, toasted in a dry skillet
- 1/4 c. grated Pecorino
Instructions
- Make the vinaigrette: Add the egg yolk, lemon juice, chopped garlic, anchovies, freshly grated Parmesan, kosher salt, black pepper, white balsamic vinegar, and water into a blender. Blend until creamy. Then, turn the blender to low speed and slowly stream in the canola oil and extra-virgin olive oil until just incorporated. Refrigerate the vinaigrette until ready to use.
- Prepare the kale: In a large bowl, combine the sliced kale ribbons with 1 tablespoon of lemon juice and a pinch of kosher salt. Using your fingers, massage the kale thoroughly for about 1 minute, until the leaves soften and become less tough and more palatable.
- Toss the salad: Add 1/3 cup of the creamy lemon vinaigrette to the massaged kale and toss well to coat evenly. Adjust seasoning with additional salt and lemon juice to taste.
- Plate and garnish: Transfer the dressed kale to serving plates. Sprinkle the toasted chopped pistachios, toasted breadcrumbs, and grated Pecorino cheese evenly over the top of the salad.
Notes
- Massaging the kale is key to tenderizing the leaves and making them easier to eat.
- Use pasteurized egg yolk if concerned about raw eggs.
- To toast pistachios and breadcrumbs, heat them in a dry skillet over medium heat until golden and fragrant, stirring frequently.
- Adjust the amount of lemon juice and salt according to your taste preference.
- This salad is best served fresh but can be refrigerated for up to a day.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: kale salad, creamy lemon vinaigrette, pistachios, Pecorino, healthy salad, massaged kale, easy salad recipe, nutritious lunch
