Lolita’s Kale Salad Recipe

Introduction

Lolita’s Kale Salad is a bright and flavorful dish that transforms hearty kale into a tender, flavorful delight. Dressed with a creamy lemon vinaigrette and topped with crunchy pistachios and Pecorino, it’s perfect for a fresh, satisfying meal.

Ingredients

• 1 egg yolk (pasteurized optional)
• 2 tbsp. lemon juice
• 1 clove garlic, chopped
• 1/2 tsp. anchovies (about one whole)
• 2 tbsp. freshly grated Parmesan
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 1 tbsp. white balsamic vinegar
• 2 tbsp. water
• 1/4 c. canola oil, or other neutral oil
• 1/4 c. extra-virgin olive oil
• 1 large bunch curly-leaf kale, sliced into ribbons
• 1 tbsp. lemon juice (for the salad)
• 1/3 c. creamy lemon vinaigrette
• Kosher salt (to taste)
• 1/4 c. chopped pistachios, toasted in a dry skillet
• 1 tbsp. breadcrumbs, toasted in a dry skillet
• 1/4 c. grated Pecorino

Instructions

1. Step 1: Make the vinaigrette by adding the egg yolk, lemon juice, garlic, anchovies, Parmesan, kosher salt, black pepper, white balsamic vinegar, and water into a blender. Blend until creamy.
2. Step 2: With the blender running on low speed, slowly stream in the canola oil and extra-virgin olive oil until the dressing is just incorporated. Refrigerate until ready to serve.
3. Step 3: Prepare the salad by placing the sliced kale, lemon juice, and a pinch of kosher salt into a large bowl. Massage the kale with your fingers for about 1 minute until it softens and becomes less tough.
4. Step 4: Add ⅓ cup of the creamy lemon vinaigrette to the kale and toss to coat evenly. Taste and adjust seasoning with additional salt or lemon juice if desired.
5. Step 5: Divide the salad onto plates and sprinkle the toasted pistachios, toasted breadcrumbs, and grated Pecorino over the top before serving.

Tips & Variations

• Toasting the pistachios and breadcrumbs in a dry skillet enhances their crunch and flavor—don’t skip this step.
• For a vegetarian version, omit the anchovies and increase the amount of Parmesan slightly.
• If raw egg concerns you, use pasteurized egg yolk or substitute with a tablespoon of mayonnaise for creaminess.
• Try adding a handful of dried cranberries or sliced apples for a touch of sweetness.

Storage

Store leftover salad and vinaigrette separately in airtight containers in the refrigerator for up to 2 days. Toss the salad again before serving to redistribute the dressing. For best texture, add crunchy toppings just before serving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the vinaigrette without an egg yolk?

Yes, you can substitute the egg yolk with a tablespoon of mayonnaise or omit it entirely, but the dressing may be less creamy and have a different texture.

What’s the best way to soften kale for salads?

Massaging the kale with lemon juice and salt for about a minute breaks down its tough fibers, making it tender and easier to eat without losing its vibrant color.