Jean-Georges Vongerichten'S Kale Salad With Parmesa

Name: Jean-Georges Vongerichten'S Kale Salad With Parmesan And Lemon Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons fresh juice and 1 tablespoon zest from 2 to 3 lemons; 1 tablespoon red wine vinegar; 1 small clove garlic, minced (about 1/2 teaspoon); 1 anchovy filet, finely chopped; 1 tablespoon dijon mustard; 1 egg yolk; 1/4 teaspoon red chili flakes; 2 ounces Parmigiano Reggiano, grated on a microplane grater (about 2 cups); 3/4 cup neutral oil (such as safflower or canola); 1/2 cup plus 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 cups finely cubed sourdough bread; 12 ounces kale leaves, large stems removed, sliced into thin ribbons; 1/2 cup fresh mint leaves, sliced into thin ribbons; 1 serrano chili, thinly sliced

Servings: persons

4 tablespoons fresh juice and 1 tablespoon zest from 2 to 3 lemons
1 tablespoon red wine vinegar
1 small clove garlic, minced (about 1/2 teaspoon)
1 anchovy filet, finely chopped
1 tablespoon dijon mustard
1 egg yolk
1/4 teaspoon red chili flakes
2 ounces Parmigiano Reggiano, grated on a microplane grater (about 2 cups)
3/4 cup neutral oil (such as safflower or canola)
1/2 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups finely cubed sourdough bread
12 ounces kale leaves, large stems removed, sliced into thin ribbons
1/2 cup fresh mint leaves, sliced into thin ribbons
1 serrano chili, thinly sliced

1
Combine lemon juice and zest, vinegar, garlic, anchovy, mustard, egg yolk, chili flakes, and cheese in the bowl of a food processor. Process until homogenous, about 10 seconds. With processor running, slowly drizzle neutral oil through feed tube, stopping the processor to scrape down sides as necessary until a smooth emulsion is formed, about 20 seconds.
2
Transfer to a medium bowl. Whisking constantly, slowly drizzle in 1/2 cup olive oil. Season dressing to taste with salt and pepper. Refrigerate until ready to use.
3
Heat remaining two tablespoons olive oil in a large non-stick skillet over medium heat until shimmering. Add bread cubes and cook, tossing and stirring constantly until golden brown and crisp, about 3 minutes. Transfer to a paper towel-lined plate and season with salt and pepper.
4
To serve, combine kale and mint in a large bowl with about 1/2 cup dressing (more or less as desired). Toss to coat well and let sit around 3 minutes. Transfer to a large serving bowl and top with croutons and sliced chilies. Serve immediately.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tablespoons fresh juice and 1 tablespoon zest from 2 to 3 lemons, 1 tablespoon red wine vinegar, 1 small clove garlic, minced (about 1/2 teaspoon), 1 anchovy filet, finely chopped, and more.

Yes, Jean-Georges Vongerichten'S Kale Salad With Parmesan And Lemon Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Jean-Georges Vongerichten'S Kale Salad With Parmesan And Lemon Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions