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
kosher salt
1/4 c. chopped pistachios, toasted in a dry skillet
1 tbsp. breadcrumbs, toasted in a dry skillet
1/4 c. grated Pecorino
Preparation
Step 1Add all the ingredients except the oils into a blender, and blend until creamy. Turn the blender to low speed, and stream in the oils until just incorporated. Refrigerate until serving.
Step 1Into a large bowl, add the kale, lemon juice, and a pinch of salt. Using your fingers, massage the kale until softened, about 1 minute. It should feel significantly less tough and will be more palatable.Step 2Add ⅓ cup of vinaigrette, and toss to combine. Adjust seasoning with salt, and more lemon juice if desired.Step 3Transfer to plates, and top with the pistachios, breadcrumbs, and Pecorino.
At Lolita’s, one of Poughkeepsie, NY’s, best restaurants (and I would argue among the best in the Hudson Valley), the ultra-creamy kale salad is bound with what is essentially a Caesar dressing amplified by extra lemon juice, and then grounded and offset by toasted breadcrumbs, pistachios, and Pecorino. Simple: check. Amazing: definitely! Shout-out to owner Eddie Kowalski and chef Craig Capano for this recipe. Pair his recipe for Lolita’s Mac & Cheese with this salad for a simple, delicious weeknight meal. Note: The dressing will last up to 24 hours, refrigerated. You certainly can use pasteurized egg yolks as a sub for raw.
