Barbuto’s Comfort: Kale Salad Recipe!
1 pound fresh kale – baby if possible, or the youngest, dinosaur type
6 salt cured anchovies(rinsed, deboned and minced)
3 cloves garlic (peeled and smashed)
1 egg yolk
2 tablespoons Dijon mustard
Juice of one lemon
1 tablespoons sake vinegar
3/4 cup extra virgin olive oil
1 cup grated pecorino romano cheese
1 cup freshly toasted rbeadcrumbs
1. Wash the kale and cut into bite sized pieces and place in a salad bowl.
2. In a bowl, mash together the anchovies and garlic. Whisk in the egg and mustard, vinegar and blend well. Drizzle in the olive oil and combine well.
3. Pour dressing over the kale, enough to coat the leaves well. Sprinkle with cheese and panko; toss together and serve
Be sure to check out Barbuto restaurant for more delicious dishes !
Photo credit: Jeffrey Prehn