Lolita’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
Scale
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
