Kale and Anchovy Salad

By • March 21, 2013 • 24 Comments

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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 Hesser

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
  1. 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.
  2. 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.
  3. 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 to 20 minutes. Taste and adjust once more. Then spread on a platter and serve.
Jump to Comments (24)

Tags: anchovies, kale, Meyer lemon, salad, thyme

Comments (24) Questions (2)

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7 months ago Teema McIntosh

This is delicious especially with chilled fresh pear chunks added. Also great with quinoa. This is a very versatile salad and one of my favorites. I look forward to having it the next day for lunch--it holds up well. Just add the fresh pear chunks when serving.

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8 months ago JohnZ

We made this tonight and it was wonderful. We put pangritata over the top for some texture. We also decided that the next time we make this salad we're going to poach eggs to put on the top in each bowl. Thanks for the great recipe!

Tad_and_amanda_in_the_kitchen

8 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Like the sound of your version.

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9 months ago Big Pot

This is great - it puts me in mind of a more ancient (Dinosaurs!) version of a Caesar salad. I'm trying it tonight with the addition of some croutons for some crunch.

Tad_and_amanda_in_the_kitchen

9 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Croutons sound like a perfect addition.

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12 months ago Kim Hoskins

I recently found this website and I love it!! I have used a few of the recipes and all were great, but my family absolutely loved the Roasted Chicken with the pan sauce....I never knew cooking a chicken at such high heat would make it so moist!! I have to make it once a week now! Thanks you so much....I am really starting to get into kale and like the salads, but can you also do some side dishes so I can get the skeptics in my house to eat it also! Thanks...

Tad_and_amanda_in_the_kitchen

12 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Will work on the side dishes!

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12 months ago Kim Hoskins

Thank you so much! Great website! So glad I came across it!

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about 1 year ago walkie74

My husband ate a ridiculous amount. I think this might be a winner!

Tad_and_amanda_in_the_kitchen

about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Oh good -- please thank your husband!

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about 1 year ago walkie74

I just made this, but I have to run to work. We'll see how it tastes when I get back in two hours!

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about 1 year ago Denise

I accidentally found this website and I now have another reason to not go to bed. I am so in love with this recipe, I have made it 3x in 4 days. I actually said (out loud) that I think this salad could make me give up potato chips. Also, I really enjoy our writing. Thanks for making me smile!

Tad_and_amanda_in_the_kitchen

about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Denise -- so glad you found our site, and thanks for letting us know!

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about 1 year ago Kate

Can we please have a contest for best anchovy recipe?? (I don't have one, I just want one!)

Tad_and_amanda_in_the_kitchen

about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

A while back we had a "your best canned fish" recipe contest: http://food52.com/contests... -- so not just anchovies but the larger family of canned fish. But we can revisit sometime!

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over 1 year 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.

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Hey Rhonda -- glad you liked it, and thanks for the extra tips!

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over 1 year ago james

can't find dinosaur kale. is it worth trying with regular, grocery store kale?

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over 1 year 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.

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over 1 year ago mward

This was really good! The crunch was nice, but it was nice even without the toasted kale...

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over 1 year 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.

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over 1 year 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 ?

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Because the salt and acidity in the dressing help break down the leaves.

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over 1 year ago foodiefun

I am making this tonight!