Name: Kale Salad (Anchovy Vinaigrette and Pecorino)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 egg yolk, at room temperature; 6 fresh basil leaves, patted dry and rolled like a cigar; ½ cup extra-virgin olive oil; Freshly ground black pepper; 8 ounces (225 g) kale (please leave the stems intact); 1 tablespoon Dijon mustard; 1½ teaspoons red wine vinegar; Sea salt; ⅓ cup (30 g) grated Pecorino Romano cheese; 1 tablespoon toasted breadcrumbs; 2–4 salt-cured anchovies, rinsed and deboned; 1½ teaspoons fresh lemon juice; 2 cloves garlic, peeled, green shoots removed, and smashed

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Barbuto Cookbook

By Jonathan Waxman

Published 2020

About

Let’s face it, we all hated kale as kids (and some adults still do!). This is so sad, because not only will this recipe surprise and please, but it also sets the stage for an ingredient that is truly a super-food. Kale has the amazing ability to heal, to nourish, and even to extend our lives. If the color green is always a good choice with food, kale is by extension the king of green. Kale just needs some love and a little abuse to display its charms.

This recipe is simple, fast, an