Kale and Anchovy Salad
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Author Notes: I know you need another kale salad recipe like you need another artisanal pickle, but I swear you'll love this one. And even if you don't, I have a mixing technique to offer that you can apply to the other 37 kale salads in your repertory. - amanda
Serves 4
- 1 small garlic clove, smashed
- 2 anchovies
- Kosher salt
- 1/2 Meyer (or regular) lemon
- 4 tablespoons olive oil
- 1/4 small red onion, very thinly sliced
- 1/4 teaspoon fresh thyme leaves
- 6 cups packed dinosaur (lacinato) kale, ribs removed, and torn into smallish pieces before measuring
- In a mortar and pestle, mash the garlic and anchovy with a pinch of salt to a paste. Blend in the juice from half a Meyer lemon. Then beat in the olive oil. It should semi-emulsify; don't worry if it doesn't.
- In a small bowl, combine the onion and thyme leaves with a large pinch of salt, then rub the salt into the onions using your hands. Let sit for 10 minutes.
- Put the kale in a large bowl. Add the onion and thyme. Pour in half the dressing and using your hands, mix the greens -- really get in there and work the salad; you should almost knead the greens so they break down a bit and the dressing fully coats the leaves. Taste and add more salt, lemon juice, or dressing, as needed. Let the salad sit for 15-20 minutes. Taste and adjust once more. Then spread on a platter and serve.
- This recipe is a Community Pick!
Tags: anchovies, kale, Meyer lemon, salad, thyme
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about 1 month ago Rhonda35
Ohmigosh! This is GOOD - like, seriously, addictively, amazingly good. I made this with regular ol' grocery store kale and it was easy and delicious. For people who are a little funny about whole anchovies, you could use a couple good squeezes of anchovy paste and get the same results. The "massaging" of the kale with the dressing and also the few minutes that it sits are really important, especially when you are using grocery store kale. It completely transforms the kale into a tender green. One word of warning - go light on the salt. You can always add it later. Unfortunately, I oversalted because I didn't realize how salty my anchovies were...so I had to add more greens to disperse that saltiness. Worked fine, but if you don't have extra kale, it could be a problem. Thanks, Amanda, for a super-easy, incredibly tasty, healthy salad.
about 1 month ago amanda
Amanda is a co-founder of Food52.
Hey Rhonda -- glad you liked it, and thanks for the extra tips!
about 1 month ago james
can't find dinosaur kale. is it worth trying with regular, grocery store kale?
about 1 month ago mward
Looks great! I'm going definitely make this! I had a wonderful kale salad in a restaurant recently that added toasted kale to the salad after the rest of the salad had been dressed for a little while. I loved the mixture of textures, and the addition of the crunch. I think I'll try that with this one.
about 1 month ago mward
This was really good! The crunch was nice, but it was nice even without the toasted kale...
about 1 month ago serendipity2425
Made this tonight for dinner. It barely made it to the table. So so so so GO-OO-ood!
Ps: I used Trader Joe's Power Greens - a mix of kale chard and spinach.
WOWZER WOWZER Way good and tons of nutrients, fiber, vitamins. Add some protein if you're looking to carry on for the next several hours = nuts, diced grilled chicken, cashews, etc.
about 1 month ago violist331
Why not break down or massaging the kale before adding the dressing. Why waste what gets on your hands instead of it dressing the salad ?
about 1 month ago amanda
Amanda is a co-founder of Food52.
Because the salt and acidity in the dressing help break down the leaves.
about 1 month ago foodiefun
I am making this tonight!