Jean-Georges Vongerichten's Kale Salad with Parmesan and Lemon

Name: Jean-Georges Vongerichten's Kale Salad with Parmesan and Lemon
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 anchovy filet, finely chopped; 1 Tbsp dijon mustard; 1 egg yolk; 118 milliliters fresh mint leaves, sliced into thin ribbons; 1 teaspoons small clove garlic, minced (about; 340 grams kale leaves, large stems removed, sliced into thin ribbons; 4 servings Kosher salt and freshly ground black pepper; 4 Tbsps fresh juice and 1 tablespoon zest from 2 to 3 lemons; 177 milliliters neutral oil (such as safflower or canola); 118 milliliters extra-virgin olive oil; 473 milliliters ounces Parmigiano Reggiano, grated on a microplane grater (about; 0 teaspoons red chili flakes; 1 Tbsp red wine vinegar; 1 serrano chili, thinly sliced; 473 milliliters finely cubed sourdough bread

Jean-Georges Vongerichten's Kale Salad with Parmesan and Lemon is a pescatarian main course. This recipe serves 4. One serving contains 915 calories, 25g of protein, and 84g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up anchovy filet, dijon mustard, olive oil, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Combine lemon juice and zest, vinegar, garlic, anchovy, mustard, egg yolk, chili flakes, and cheese in the bowl of a food processor. Process until homogenous, about 10 seconds. With processor running, slowly drizzle neutral oil through feed tube, stopping the processor to scrape down sides as necessary until a smooth emulsion is formed, about 20 seconds.

Ingredients you will need

Red Pepper Flakes

Lemon Juice

Egg Yolk

Emulsions

Anchovies

Mustard

Vinegar

Cheese

Garlic

Cooking Oil

Equipment you will use

Food Processor

Bowl

Transfer to a medium bowl.

Equipment you will use

Bowl

Whisking constantly, slowly drizzle in 1/2 cup olive oil. Season dressing to taste with salt and pepper. Refrigerate until ready to use.

Ingredients you will need

Salt And Pepper

Olive Oil

Equipment you will use

Whisk

Heat remaining two tablespoons olive oil in a large non-stick skillet over medium heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add bread cubes and cook, tossing and stirring constantly until golden brown and crisp, about 3 minutes.

Ingredients you will need

Bread Cubes

Transfer to a paper towel-lined plate and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Paper Towels

To serve, combine kale and mint in a large bowl with about 1/2 cup dressing (more or less as desired). Toss to coat well and let sit around 3 minutes.

Ingredients you will need

Kale