-
1
Strip off and discard any thick stalks from the kale.
-
2
If the leaves are very tender, you can tear them into bite-size pieces.
-
3
Otherwise, cut them by stacking 6 or 8 of the leaves, rolling into a tight cigar, and slicing crosswise into 1/4-inch strips.
-
4
Repeat with the remaining kale; pile any particularly wide strips on the cutting board and cut across the pile once or twice.
-
5
Put in a large bowl and set aside.
-
6
Coarsely chop the garlic and sprinkle with a generous pinch of salt.
-
7
Use the flat side of a chefs knife to smash and press the garlic into a paste (you should have about 3/4 teaspoon).
-
8
Transfer to a small bowl and add the anchovy, egg yolk, lemon juice, and Dijon.
-
9
Whisking constantly, slowly drizzle in the oil until completely incorporated.
-
10
Dip a leaf of kale into the dressing and taste.
-
11
Add more lemon juice or salt as needed.
-
12
Put the kale into a large bowl and drizzle about 1 1/2 tablespoons of the dressing over the kale.
-
13
With your hands, gently toss until the leaves are evenly coated, adding just enough dressing to coat the leaves lightly.
-
14
Sprinkle the cheese over and toss again to blend.
-
15
Taste and add more dressing or salt as needed.
-
16
Garnish with an extra sprinkling of cheese and a grind or two of pepper.
-
17
You can serve the salad right away, but you can also let it sit for a few minutes before serving (in this time, the acid in the dressing will tenderize the leaves a bit).
-
18
Weve used regular kale, red leaf kale, and others to make this salad, and theyre all delicious.
-
19
Whatever the variety, the younger and smaller the leaves, the more tender they are and the better for eating raw.
-
20
You can also use tender inner young escarole leaves, radicchio, or a mix of chicories.
