Kale Salad with Lemon Vinaigrette Recipe

Kale Salad with Lemon Vinaigrette

• Level: Easy
• Yield: 6 servings
• Nutritional Analysis Per Serving Serving Size 1 of 14 servings Calories 293; Total Fat 25 g; Saturated Fat 6 g; Carbohydrates 3 g; Dietary Fiber 1 g; Sugar 1 g; Protein 14 g; Cholesterol 55 mg; Sodium 640 mg
• Total: 30 min
• Active: 30 min

Raw kale is sturdy enough to handle bold, tangy, and garlicky dressings, so this salad can sit out for hours without getting soggy. The standout feature of this recipe is its layering technique, so be sure to follow Chef Silverton's method for best results!

Salad

• 1/3 cup pine nuts
• 6 cups baby kale, or regular kale: remove ribs and tear into bite-size pieces
• 3 ounces ricotta salata
• Kosher salt

Marinated White Anchovies

• 8 ounces white anchovy fillets, about 30 fillets
• 1 lemon
• 1 tablespoon flat-leaf parsley, chopped, divided
• 1 teaspoon dried red pepper flakes, divided
• 2 tablespoons extra-virgin olive oil, divided

Lemon Vinaigrette

• 2 shallots, finely minced (about 2 tablespoons)
• 6 cloves garlic
• 1 pinch dried red pepper flakes
• 3 tablespoons fresh lemon juice
• 1 tablespoon champagne vinegar
• Freshly ground black pepper
• Kosher salt
• 3 lemons
• 1/2 cup extra-virgin olive oil
• 1 ounce ricotta salata

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1. Toast pine nuts: Place the oven rack in the center and heat the oven to 325 degrees F. Spread the pine nuts on a baking sheet. Toast, stirring or rotating the pan halfway, until golden and fragrant, about 810 minutes. Remove from the oven and let cool.
2. Marinate anchovies: Drain and discard the anchovy brine. In a shallow dish, arrange half of the anchovy fillets in a single layer, skin side down. Zest half of the lemon over them, then drizzle with half the olive oil, parsley, and red pepper flakes. Repeat the layering, finishing with the remaining olive oil. Let the anchovies marinate at room temperature for at least 20 minutes. (Can be stored in an airtight container in the fridge for up to 3 months.)
3. Vinaigrette: Trim the shallots and discard the skins. Mince the shallots finely and place in a medium bowl. Grate the garlic on a Microplane and add to the shallots, along with a pinch of red pepper flakes. Stir in lemon juice, champagne vinegar, black pepper (about 12 grinds), and a pinch of salt. Whisk to blend, then let sit for 510 minutes. Zest the lemons and add the zest to the bowl. Slowly whisk in the olive oil. Finally, grate the ricotta salata into the bowl and whisk once more.
4. Dress and layer the salad: Place the kale in a large mixing bowl and toss with a pinch of salt. Add a few spoonfuls of dressing and gently massage it into the kale so each leaf is coated; add more dressing as needed. Layer the salad in a large serving bowl: place one-third of the kale, top with a few anchovies and a sprinkle of pine nuts, then a thin layer of grated ricotta salata. Repeat this layering two more times, then serve.