Barbuto kale salad
( SERVES 8 )
Photo by Annabel Langbein Media
Here’s my version of a delicious salad they serve at Barbuto restaurant in New York. It’s really a kale caesar salad; the tangy anchovy flavours in the dressing work really well with the stronger flavour of kale. Choose young leaves for maximum tenderness. Make the dressing ahead and toss the salad just before serving. Massaging kale or cabbage ensures it will be juicy tender and sweet.
For the salad
|500 g||Kale, or cavolo nero (tender baby leaves if possible)|
|6||Anchovies, canned fillets|
|3||Garlic cloves, crushed|
|2 Tbsp||Dijon mustard|
|2 Tbsp||Lemon juice|
|1 Tbsp||Rice vinegar|
|½ cup||Extra virgin olive oil|
|1 cup||Pecorino, shaved or coarsely grated|
For the crispy garlic crumbs
- To make crispy garlic crumbs, mix oil with garlic and salt and season to taste with pepper. Toss through breadcrumbs to coat. Spread out in a shallow oven dish and bake at 180C until golden (about 8 minutes for panko or 20 minutes for fresh breadcrumbs).
- While crumbs are cooking, wash the kale, shake off water and remove stems. Shred finely and place in a salad bowl. On a chopping board make a paste with the anchovies and garlic. Place in a small mixing bowl with the egg yolk, mustard, lemon juice, rice vinegar and oil and whisk to combine to a creamy sauce.
- Pour dressing over the kale, add cheese and toss to coat. Transfer to a serving bowl, top with crispy garlic crumbs and serve.
More brassica recipes from Annabel
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