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Lolita’s Kale Salad Recipe

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★★★★★

4.4 from 385 reviews

Lolita’s Kale Salad is a fresh and vibrant dish featuring tenderized curly kale ribbons dressed in a creamy lemon vinaigrette. Toasted pistachios, crunchy breadcrumbs, and grated Pecorino add layers of texture and flavor, making this salad a perfect balance of zest, creaminess, and nuttiness.

Ingredients

Scale

For the Lemon 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 cup canola oil, or other neutral oil
  • 1/4 cup extra-virgin olive oil

For the Salad

  • 1 Large bunch curly-leaf kale, sliced into ribbons
  • 1 tbsp. lemon juice
  • 1/3 cup creamy lemon vinaigrette (prepared)
  • 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 cheese

Instructions

  1. Make the lemon vinaigrette: Combine the egg yolk, lemon juice, chopped garlic, anchovies, freshly grated Parmesan, kosher salt, black pepper, white balsamic vinegar, and water in a blender. Blend until creamy and smooth. Slowly drizzle in the canola and extra-virgin olive oils with the blender running on low speed until well incorporated. Refrigerate the vinaigrette until ready to serve.
  2. Prepare the kale: Place the sliced kale in a large bowl. Add 1 tablespoon of lemon juice and a pinch of kosher salt. Using your fingers, massage the kale gently for about 1 minute until it softens noticeably and becomes less tough and more enjoyable to eat.
  3. Toss the salad: Add one-third cup of the creamy lemon vinaigrette to the massaged kale and toss thoroughly to combine. Taste and adjust the seasoning with additional salt or lemon juice if desired.
  4. Assemble and serve: Divide the dressed kale onto serving plates. Sprinkle the toasted chopped pistachios, toasted breadcrumbs, and grated Pecorino cheese over the top for added texture and flavor. Serve immediately.

Notes

  • Using pasteurized egg yolk is recommended if concerned about raw egg consumption.
  • To toast pistachios and breadcrumbs, heat a dry skillet over medium heat and stir frequently until lightly golden and fragrant.
  • Massaging kale is essential to soften its tough fibers and improve texture.
  • Adjust lemon juice and salt to taste to personalize the salad’s acidity and seasoning.
  • This salad is best served fresh to retain crispness and texture of toppings.

Keywords: kale salad, lemon vinaigrette, pistachios, Pecorino, creamy dressing, healthy salad, massaged kale

Find it online: https://trendytasterecipes.com/lolitas-kale-salad-recipe/