Introduction

Lolita’s Kale Salad is a fresh and vibrant dish that transforms hearty kale into a tender, flavorful delight. With a creamy lemon vinaigrette and crunchy toppings, it’s a perfect balance of textures and bright flavors. This salad is ideal for a light lunch or a side that can complement any meal.

A white plate with a thin dark blue edge holds a fresh kale salad with about three thick layers of dark green kale leaves at the base. On top, there is a generous layer of grated white cheese scattered unevenly, creating a fluffy texture. Small chopped green pistachios and fine brown crumbs are sprinkled throughout the salad, adding bits of color and texture contrast. Near the front right edge of the plate lies a fork with a silver head and a wooden handle. The whole plate rests on a white marbled surface, with a clear glass of sparkling water in the soft background. Photo taken with an iphone --ar 4:5 --v 7

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 cup canola oil, or other neutral oil
1/4 cup extra-virgin olive oil
1 large bunch curly-leaf kale, sliced into ribbons
1 tbsp. lemon juice
1/3 cup creamy lemon vinaigrette (from the vinaigrette made)
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

Step 1: Make the vinaigrette by adding the egg yolk, lemon juice, chopped garlic, anchovies, Parmesan, kosher salt, black pepper, white balsamic vinegar, and water into a blender. Blend until creamy.
Step 2: With the blender running 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: Place the sliced kale into a large bowl. Add 1 tablespoon of lemon juice and a pinch of kosher salt, then massage the kale with your fingers for about 1 minute until it softens and becomes less tough.
Step 4: Add 1/3 cup of the creamy lemon vinaigrette to the kale and toss well to combine. Taste and adjust the seasoning with more salt or lemon juice if desired.
Step 5: Transfer the dressed kale to serving plates. Top each salad with toasted pistachios, toasted breadcrumbs, and grated Pecorino cheese for a crunchy and flavorful finish.

Tips & Variations

For a vegetarian version, omit the anchovies and replace them with a teaspoon of capers for a similar salty tang.
Use kale stems for homemade vegetable broth instead of discarding them.
Toast the pistachios and breadcrumbs carefully over medium heat to avoid burning and enhance their flavor.
Add grilled chicken or chickpeas for added protein and a heartier salad.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the vinaigrette separate until ready to serve to prevent the kale from becoming soggy. Re-toss the kale with vinaigrette before serving if needed. The toasted pistachios and breadcrumbs are best added fresh to maintain their crunch.

How to Serve

A white plate with a blue rim holds a fresh kale salad made of dark green, curly kale leaves as the first layer. On top, there is a sprinkling of light green chopped pistachios scattered unevenly. Over the nuts, there is a fine dusting of white grated cheese covering the surface of the salad. The plate sits on a white marbled textured surface, next to a fork with a wooden handle and a clear glass of sparkling water filled halfway, all lit by soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the vinaigrette without raw egg yolk?

Yes, you can omit the egg yolk for a safer and egg-free version. The vinaigrette will still be creamy from the Parmesan and emulsified oils, though the texture will be slightly different.

What type of kale is best for this salad?

Curly-leaf kale works best because of its texture and ability to hold the dressing well. Be sure to remove thick stems and slice the leaves into ribbons for easier eating.