Il Buco is one of our favourite restaurants in New York, and we have always enjoyed their kale salad. Thanks to the Garance Dore blog, I was able to get the chef's recipe (found here: http://www.garancedore.com/2015/07/12/il-bucos-kale-salad/). I've made a few small changes to technique to make things a bit easier for the home cook on the run. This recipe is loved by all in our family. Enjoy!
Kale Caesar Salad
One big bunch of curly kale or two bunches of lucinato kale
1/4 lb grated parmesan (freshly grated is always best)
juice of approximately 1/2 lemon
EVOO
salt
chili flakes (optional - to taste)
croutons
Dressing:
5 cloves garlic, minced
2 oz anchovies in oil
1/4 c red wine vinegar
3/4 c EVOO
2 eggs
Wash and stem kale. Cut into 1/2 to 1 cm wide slivers (think coleslaw).
Blend dressing ingredients together in magic bullet or small food processor until smooth.
Toss kale and croutons together with a generous sprinkle of salt, lemon juice, some of the dressing, chili flakes, grated parmesan, and a splash of EVOO. Taste and adjust seasoning/dressing as appropriate. Keeps refrigerated well for next day's lunch.
