Jean-Georges Vongerichten's Kale Salad with Parmesan and Lemon
Jean-Georges Vongerichten's Kale Salad with Parmesan and Lemon requires approximately 15 minutes from start to finish. For $2.82 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. One serving contains 915 calories, 25g of protein, and 84g of fat. This recipe serves 4. It is a good option if you're following a pescatarian diet. 1245 people have made this recipe and would make it again. This recipe from Serious Eats requires red chili flakes, red wine vinegar, lemon zest, and fresh mint leaves. It works well as a main course. With a spoonacular score of 96%, this dish is awesome. Similar recipes include Jean-Georges Vongerichten's Crisp Savory Roast Chicken, Curried Mussels a la Jean-Georges, and Jean Georges’s Steamed Mussels With Lemongrass, Thai Basil, Chi.
Servings: 4
Ingredients:
1 anchovy filet, finely chopped
1 tablespoon dijon mustard
1 egg yolk
1/2 cup fresh mint leaves, sliced into thin ribbons
1 small clove garlic, minced (about 1/2 teaspoon)
12 ounces kale leaves, large stems removed, sliced into thin ribbons
Kosher salt and freshly ground black pepper
4 tablespoons fresh juice and 1 tablespoon zest from 2 to 3 lemons
3/4 cup neutral oil (such as safflower or canola)
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 ounces Parmigiano Reggiano, grated on a microplane grater (about 2 cups)
1/4 teaspoon red chili flakes
1 tablespoon red wine vinegar
1 serrano chili, thinly sliced
2 cups finely cubed sourdough bread
Equipment:
food processor
bowl
whisk
frying pan
paper towels
Cooking instruction summary:
Procedures 1 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. 2 Transfer to a medium bowl. Whisking constantly, slowly drizzle in 1/2 cup olive oil. Season dressing to taste with salt and pepper. Refrigerate until ready to use. 3 Heat remaining two tablespoons olive oil in a large non-stick skillet over medium heat until shimmering. Add bread cubes and cook, tossing and stirring constantly until golden brown and crisp, about 3 minutes. Transfer to a paper towel-lined plate and season with salt and pepper. 4 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. Transfer to a large serving bowl and top with croutons and sliced chilies. Serve immediately.
Step by step:
1. 1
2. 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.
3. 2
4. Transfer to a medium bowl.
5. Whisking constantly, slowly drizzle in 1/2 cup olive oil. Season dressing to taste with salt and pepper. Refrigerate until ready to use.
6. 3
7. Heat remaining two tablespoons olive oil in a large non-stick skillet over medium heat until shimmering.
8. Add bread cubes and cook, tossing and stirring constantly until golden brown and crisp, about 3 minutes.
9. Transfer to a paper towel-lined plate and season with salt and pepper.
10. 4
11. 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.
12. Transfer to a large serving bowl and top with croutons and sliced chilies.
13. Serve immediately.
Nutrition Information:
covered percent of daily need
