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Prep time
40 minutes
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Serves
4
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
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Ingredients
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1
small garlic clove, smashed
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2
anchovies
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Kosher salt
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1/2
Meyer (or regular) lemon
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4 tablespoons
olive oil
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1/4
small red onion, very thinly sliced
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1/4 teaspoon
fresh thyme leaves
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6 cups
packed dinosaur (lacinato) kale, ribs removed, and torn into smallish pieces before measuring
Directions
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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.
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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.
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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.
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.
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