Lolita's Kale Salad
Another kale salad–really? We get why you may ask. But deliciousness trumps the ubiquitous any day at Delish. And that’s why we’re offering this sensational version of the now classic born (some contend) in an eatery in Brooklyn. We’re pretty confident you’re going to fall for this one.
At Lolita’s, one of Poughkeepsie, NY’s, best restaurants (and I would argue among the best in the Hudson Valley), the ultra-creamy kale salad is bound with what is essentially a Caesar dressing amplified by extra lemon juice, and then grounded and offset by toasted breadcrumbs, pistachios, and Pecorino. Simple: check. Amazing: definitely!
Shout-out to owner Eddie Kowalski and chef Craig Capano for this recipe. Pair his recipe for Lolita's Mac & Cheese with this salad for a simple, delicious weeknight meal.
Note: The dressing will last up to 24 hours, refrigerated. You certainly can use pasteurized egg yolks as a sub for raw.
egg yolk (pasteurized optional)
lemon juice
clove garlic, chopped
anchovies (about one whole)
freshly grated Parmesan
kosher salt
freshly ground black pepper
white balsamic vinegar
water
canola oil, or other neutral oil
extra-virgin olive oil
Large bunch curly-leaf kale, sliced into ribbons
lemon juice
creamy lemon vinaigrette
kosher salt
chopped pistachios, toasted in a dry skillet
breadcrumbs, toasted in a dry skillet
grated Pecorino
- Add all the ingredients except the oils into a blender, and blend until creamy. Turn the blender to low speed, and stream in the oils until just incorporated. Refrigerate until serving.
- Into a large bowl, add the kale, lemon juice, and a pinch of salt. Using your fingers, massage the kale until softened, about 1 minute. It should feel significantly less tough and will be more palatable.
- Add ⅓ cup of vinaigrette, and toss to combine. Adjust seasoning with salt, and more lemon juice if desired.
- Transfer to plates, and top with the pistachios, breadcrumbs, and Pecorino.
