Lolita’s Kale Salad with Toasted Pistachios and Lemon Vinaigrette Recipe
Introduction
Lolita’s Kale Salad is a vibrant and flavorful dish that transforms hearty kale into a tender, zesty delight. With a creamy lemon vinaigrette and crunchy toppings, this salad is perfect as a light lunch or a refreshing side.
Ingredients
- 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
- 1 large bunch curly-leaf kale, sliced into ribbons
- 1 tbsp. lemon juice (for kale)
- 1/3 cup creamy lemon vinaigrette
- 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
Instructions
- Step 1: Make the vinaigrette by adding the egg yolk, lemon juice, chopped garlic, anchovies, Parmesan, kosher salt, black pepper, white balsamic vinegar, and water into a blender. Blend until creamy.
- Step 2: With the blender running on low speed, slowly stream in the canola oil and extra-virgin olive oil until just incorporated. Refrigerate the vinaigrette until ready to serve.
- Step 3: In a large bowl, combine the sliced kale, 1 tablespoon of lemon juice, and a pinch of kosher salt. Massage the kale with your fingers for about 1 minute until it becomes significantly softer and less tough.
- Step 4: Add 1/3 cup of the creamy lemon vinaigrette to the kale. Toss well to combine and adjust the seasoning with additional salt or lemon juice if desired.
- Step 5: Transfer the dressed kale to serving plates. Sprinkle the toasted pistachios, toasted breadcrumbs, and grated Pecorino evenly on top before serving.
Tips & Variations
- Use pasteurized egg yolk if you have concerns about raw eggs in the vinaigrette.
- For a nut-free version, substitute pistachios with toasted sunflower seeds or omit entirely.
- Massage the kale thoroughly to make it more tender and easier to digest.
- Try adding grilled chicken or roasted vegetables to make this a heartier meal.
Storage
Store leftover kale salad and vinaigrette separately in airtight containers in the refrigerator for up to 2 days. Re-toss the salad with vinaigrette before serving again. The kale is best eaten fresh, as it may become limp over time. The vinaigrette can be kept refrigerated for up to a week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the vinaigrette without anchovies?
Yes, you can omit anchovies for a milder, vegetarian-friendly vinaigrette. Adding a pinch of seaweed flakes or a dash of soy sauce can help provide umami flavor as a substitute.
Is it necessary to massage the kale?
Massaging the kale breaks down its tough fibers, making it softer and more pleasant to eat raw. Skipping this step may result in a chewier texture that some find less enjoyable.
PrintLolita’s Kale Salad with Toasted Pistachios and Lemon Vinaigrette Recipe
Lolita’s Kale Salad is a vibrant and flavorful dish featuring tenderized curly kale ribbons tossed in a creamy lemon-Parmesan vinaigrette. Enhanced with toasted pistachios, crunchy breadcrumbs, and sharp Pecorino cheese, this salad offers a perfect balance of texture and tangy richness, making it an elegant and satisfying option for a healthy meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Blending
- Cuisine: American
Ingredients
Vinaigrette Ingredients
- 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 Ingredients
- 1 large bunch curly-leaf kale, sliced into ribbons
- 1 tbsp. lemon juice
- 1/3 cup creamy lemon vinaigrette (prepared)
- 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: Place the egg yolk, lemon juice, chopped garlic, anchovies, grated Parmesan, kosher salt, black pepper, white balsamic vinegar, and water into a blender. Blend until the mixture becomes creamy.
- Incorporate the oils: With the blender on low speed, slowly stream in the canola oil followed by the extra-virgin olive oil, blending until just incorporated. Chill the vinaigrette in the refrigerator until ready to serve.
- Prepare the kale: Place the sliced kale into a large bowl. Add the lemon juice and a pinch of kosher salt. Using your fingers, gently massage the kale for about one minute until it softens and becomes less tough to eat.
- Toss with vinaigrette: Pour 1/3 cup of the creamy lemon vinaigrette over the massaged kale and toss thoroughly to combine. Taste and adjust the seasoning with additional salt or lemon juice as desired.
- Assemble and garnish: Divide the salad onto plates. Sprinkle the toasted pistachios, toasted breadcrumbs, and grated Pecorino cheese over the top for added texture and flavor.
Notes
- Pasteurized egg yolk is recommended for food safety but optional.
- Massage the kale thoroughly to break down toughness, improving texture and flavor absorption.
- To toast pistachios and breadcrumbs, heat a dry skillet over medium heat and cook, stirring frequently, until golden and fragrant.
- Use neutral oil like canola to keep the vinaigrette light and balanced with the extra-virgin olive oil’s flavor.
- Adjust lemon juice and salt to taste to brighten the salad and enhance flavors.
Keywords: kale salad, creamy lemon vinaigrette, toasted pistachios, Pecorino cheese, healthy salad, easy salad recipe
