Lolita’s Kale Salad with Pistachios, Breadcrumbs, and Lemon Vinaigrette Recipe
Introduction
Lolita’s Kale Salad is a fresh, vibrant twist on a classic kale dish, featuring a creamy lemon vinaigrette and crunchy toppings that brighten and elevate the hearty greens. This salad is perfect for a light lunch or a flavorful side that pairs well with many meals.
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 kale)
- 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
- Step 1: Make the vinaigrette by adding the egg yolk, lemon juice, chopped garlic, anchovies, Parmesan, kosher salt, black pepper, white balsamic vinegar, and water into a blender. Blend until creamy.
- Step 2: With the blender running on low speed, slowly stream in the canola oil and extra-virgin olive oil until just incorporated. Refrigerate the vinaigrette until serving.
- Step 3: Prepare the kale by placing sliced kale ribbons in a large bowl. Add 1 tablespoon lemon juice and a pinch of kosher salt.
- Step 4: Using your fingers, massage the kale for about 1 minute until the leaves soften and feel less tough.
- Step 5: Toss the massaged kale with 1/3 cup of the creamy lemon vinaigrette. Adjust seasoning with additional salt and lemon juice if desired.
- Step 6: Transfer the dressed kale to plates and sprinkle with toasted pistachios, toasted breadcrumbs, and grated Pecorino cheese.
Tips & Variations
- Use pasteurized egg yolk if you’re concerned about raw eggs for added food safety.
- Toast the pistachios and breadcrumbs just before serving to retain their crunch and flavor.
- Substitute Pecorino with Parmesan if preferred, or add a squeeze of fresh lemon on top for extra brightness.
Storage
Store any leftover vinaigrette in an airtight container in the refrigerator for up to 3 days. Keep the massaged kale salad separate from toppings to maintain texture. The assembled salad is best eaten fresh, but leftovers can be refrigerated and consumed within a day. Re-toss the salad before serving and avoid reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the vinaigrette without anchovies?
Yes, you can omit anchovies if you prefer. The vinaigrette will still have great flavor from the Parmesan, garlic, and lemon, though it might lose some depth and umami.
Is it necessary to massage the kale?
Massaging kale helps break down its tough fibers, making it softer and easier to eat raw. Skipping this step can result in a more bitter and fibrous texture.
PrintLolita’s Kale Salad with Pistachios, Breadcrumbs, and Lemon Vinaigrette Recipe
Lolita’s Kale Salad is a vibrant and flavorful dish featuring tender massaged kale ribbons tossed in a creamy lemon vinaigrette. The salad is enriched with Parmesan, Pecorino, toasted pistachios, and breadcrumbs for a delightful mix of textures and tangy notes, perfect as a refreshing appetizer or light meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Vinaigrette
- 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 cup canola oil or other neutral oil
- 1/4 cup extra-virgin olive oil
Salad
- 1 large bunch curly-leaf kale, sliced into ribbons
- 1 tbsp lemon juice
- 1/3 cup creamy lemon vinaigrette (from above)
- Kosher salt, to taste
- 1/4 cup chopped pistachios, toasted in a dry skillet
- 1 tbsp breadcrumbs, toasted in a dry skillet
- 1/4 cup grated Pecorino cheese
Instructions
- Make the vinaigrette: Combine the egg yolk, lemon juice, chopped garlic, anchovies, freshly grated Parmesan, kosher salt, black pepper, white balsamic vinegar, and water in a blender. Blend until creamy and smooth.
- Incorporate oils: With the blender running at low speed, slowly stream in the canola oil and extra-virgin olive oil until the vinaigrette is fully emulsified. Refrigerate until ready to serve to keep it fresh and chilled.
- Prepare the kale: Place the sliced kale ribbons into a large bowl. Add 1 tablespoon lemon juice and a pinch of kosher salt.
- Massage the kale: Using clean fingers, massage and rub the kale for about 1 minute until it softens and becomes more tender, significantly reducing its toughness to enhance palatability.
- Toss the salad: Add 1/3 cup of the creamy lemon vinaigrette to the massaged kale and toss thoroughly to combine. Taste and adjust seasoning with additional salt or lemon juice if desired.
- Assemble and serve: Divide the dressed kale salad onto serving plates. Top each plate with toasted pistachios, toasted breadcrumbs, and sprinkle with grated Pecorino cheese for added texture and flavor.
Notes
- Using pasteurized egg yolk is recommended for food safety, especially if serving to children or immunocompromised individuals.
- Massaging the kale is essential to soften its texture and make it more enjoyable to eat raw.
- To toast pistachios and breadcrumbs, heat a dry skillet over medium heat and stir frequently until golden and fragrant to bring out their flavors.
- This salad is best served fresh but can be refrigerated for up to 1 day; toss again before serving.
- Substitute Pecorino with Parmesan if desired for a slightly different flavor profile.
Keywords: kale salad, creamy lemon vinaigrette, pistachios, toasted breadcrumbs, Pecorino, healthy salad
