Jonathan Waxman Kale Salad Recipe

Step 1

Drain and debone the anchovies, set them aside

Step 2

Pat the basil leaves dry and roll them like a cigar

Step 3

Rinse the kale under running water and dry it in a salad spinner

Step 4

Once the kale has dried, place it on a wooden cutting board and slice it into thin strips

Step 5

Place the kale into a bowl and keep it cold, wipe the cutting board dry

Step 6

Finely mince the basil over the cutting board, adding garlic and anchovies to it so that a paste is formed

Step 7

In a separate bowl mix the basil, mustard, egg yolk, garlic paste, sea salt, vinegar, and lemon juice

Step 8

Whisk the mixture well while pouring in the oil, the emulsion should break

Step 9

Pour ½ cups (4 ounces) of the dressing over the chilled kale leaves, making sure the leaves are entirely coated, save the rest of the dressing for another day

Step 10

Crush the kale and dressing with your hands, this is an integral part of the recipe

Step 11

Season with salt and pepper

Step 12

Toss cheese and breadcrumbs into the bowl

Step 13

Give the salad a good toss and serve within an hour!

Step 14

Cutting the greens on a wooden cutting board is advised

Step 15

We recommend crushing the kale and dressing with your hands, this will activate the enzymes from the kale which will create a magical flavor with the dressing

Step 16

You can store the kale salad in an airtight container for 2 days