based on a recipe from Anne Burrell, this easy raw kale salad is one of my favorites. if you feel like going the extra mile and making it more Caesar-esque, you can make the garlic croutons* to top it off. this is a wonderful addition to a summer BBQ - even the biggest kale skeptics will be won over.
Extra Virgin Olive Oil
2 cloves of garlic, smashed
Pinch of crushed red pepper (I like Aleppo)
1/2 cup grated Parmigiano-Reggiano
Zest and juice of 1 lemon
1 Tablespoon Dijon mustard
2-3 anchovy fillets (optional)
4 shakes Worcestershire sauce (more if not using anchovies)
2 bunches of kale, tough stems removed, cut into ribbons
1. In the bowl of a food processor, combine the Parmigiano, lemon zest and juice, garlic, chili pepper, Dijon, anchovies (if using) and the Worcestershire. Puree until the mixture is smooth, 15-20 seconds. With the machine running, add 1/2 - 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10-15 seconds. Taste and season with salt if needed.
2. In a large bowl, toss the kale with 2/3 of the dressing and massage with your hands until the kale starts to wilt and turns a bright green. Let sit for 3-4 minutes and then add the remainder of the dressing, adjusting the seasoning more if needed. Garnish with a few more grates of cheese and serve in a pretty bowl. Kale Yeah!
*extra mile croutons: (you will need some olive oil, 2 more cloves of garlic and 2 slices of day old (or staled in the oven) baguette, cut into 1/2" cubes): coat a large saute pan with some olive oil and toss in 2 cloves of garlic and some more crushed red pepper. bring the pan to medium heat and cook the garlic until it becomes golden and very aromatic, 2-3 minutes. then remove the garlic and toss in the bread cubes and cook until they are golden and crisp and have absorbed the olive oil. toss with the rest of the salad just before serving.