Tuscan Kale Recipe
Tuscan kale, shaved fennel, croutons anchovy, parmigiano
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Ingredients
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Salad
Croutons (if making from scratch)
Method
Croutons (if making from scratch)
- 1
Prepare and bake croutons
Preheat oven to 375°F (190°C). Toss the bread cubes with 2 tbs olive oil, 1 tsp garlic powder and 1 tsp salt until evenly coated. Spread in a single layer on a rimmed baking sheet and bake 10–12 minutes, stirring halfway, until golden and crisp. Cool on a rack.
Dressing & Anchovy Emulsion
- 2
Make anchovy vinaigrette
In a medium bowl or small mason jar, combine 6 anchovy fillets (drained), 1 minced garlic clove, 1 tsp Dijon mustard, 2 tbs fresh lemon juice, and 1 tsp salt. Mash the anchovies and garlic with the back of a spoon or a fork until they form a paste. While whisking (or with the jar lid on, shake vigorously), slowly stream in 4 tbs extra-virgin olive oil to emulsify into a smooth vinaigrette. Taste and adjust: add up to 1 tbs more lemon or 1/4 tsp more salt if needed. Season with 1 tsp freshly ground black pepper. The dressing should be savory, bright, and slightly anchovy-forward.
Salad Assembly
- 3
Prepare the kale
Rinse the Tuscan kale leaves well and pat dry or spin in a salad spinner. Remove and discard thick central ribs: fold each leaf lengthwise and slice out the tough stem. Stack leaves, roll, and slice crosswise into roughly 1/4" ribbons (about 8 cups packed). Place the shredded kale in a large mixing bowl.
- 4
Massage the kale
Add 1 tablespoon of the prepared anchovy vinaigrette to the bowl with kale. Using your hands, massage the dressing into the kale for 1–2 minutes until the leaves darken and soften — this reduces bitterness and tenderizes the kale.
- 5
Add fennel and combine
Trim the fennel bulb: remove fronds and core, then very thinly slice the bulb (a mandoline or sharp knife works best) to yield about 1 cup shaved fennel. Add the shaved fennel to the massaged kale and pour the remaining dressing over the greens. Toss thoroughly to coat all components.
- 6
Add croutons and cheese
Add 1 cup crisp croutons and 1 cup shaved Parmigiano-Reggiano to the salad. Toss gently to combine, reserving a small handful of cheese and a few croutons for garnish.
- 7
Adjust seasoning and serve
Taste and adjust with additional lemon, salt, or pepper as desired. Divide the salad among 4 plates (servings). Finish each plate with reserved Parmigiano shavings and croutons. Serve immediately so croutons remain crisp.