Method
This salad is hearty and filling enough to be a light supper. It's from the Tartine Bread book. This recipe makes quite a lot of dressing, so feel free to up the amount of kale, or add some romaine or other mixed greens. Big, oily, salty croutons are a great addition to this salad.
Making an emulsion for the dressing is a bit tricky, but even if the emulsion breaks, the dressing is still delicious. Just put it in a jar and shake it up before dressing the salad.
- 1
Wash and tear the kale (de-stemming it in the process) into bite sized pieces. Dry thoroughly and set aside.
- 2
Zest one of the lemons directly into a mortar and pestle. Now for the tricky part: using the mortar and pestle, crush the garlic, lemon zest and the anchovies until you have a paste without too many chunks in it. Add the egg yolk and salt and keep mashing until well combined. Now add 1/2 cup olive oil one drop at a time , stirring and mashing as you go. The dressing should thicken as you add the oil. After the first 1/2 cup is added, the recipe says to add the rest of the oil in a steady stream while constantly mixing. I, however, have had the best luck continuing to add the oil a small bit at a time (time consuming, but worth it). Add a squeeze of lemon juice every now and then as you go. Once all the oil is added, taste and add more lemon juice and/or salt if needed.
- 3
If your emulsion breaks (the oil is separating from the rest of the ingredients), don't worry about it. Put the entire batch into a mason jar with a tightly sealed lid and dress the salad.
- 4
Dress the salad and then add my homemade croutons.
From the farm's kitchen
View the original recipe