Last week I went for lunch at the Inn at Pound Ridge by Jean-Georges. It was so wonderful and the perfect combination of modern chic meets rustic charm. At the Inn, “Jean‑George cultivates a truly seasonal, farm-to-table cuisine, with ingredients sourced from the Hudson Valley and New England, whenever possible. I thought I would share one of Jean-Georges famous salad recipes. It is a delicious Kale salad with Parmesan and Mint. Enjoy!
photo: imageshack
photo: Jean-Georges
Jean-Georges Kale Salad
Ingredients
- 4 tablespoons fresh juice and 1 tablespoon zest from 2 to 3 lemons
- 1 tablespoon red wine vinegar
- 1 small clove garlic, minced (about 1/2 teaspoon)
- 1 anchovy filet, finely chopped
- 1 tablespoon dijon mustard
- 1 egg yolk
- 1/4 teaspoon red chili flakes
- 2 ounces Parmigiano Reggiano, grated on a microplane grater (about 2 cups)
- 3/4 cup neutral oil (such as safflower or canola)
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 cups finely cubed sourdough bread
- 12 ounces kale leaves, large stems removed, sliced into thin ribbons
- 1/2 cup fresh mint leaves, sliced into thin ribbons
- 1 serrano chili, thinly sliced
Procedures
-
Combine lemon juice and zest, vinegar, garlic, anchovy, mustard, egg yolk, chili flakes, and cheese in the bowl of a food processor. Process until homogenous, about 10 seconds. With processor running, slowly drizzle neutral oil through feed tube, stopping the processor to scrape down sides as necessary until a smooth emulsion is formed, about 20 seconds.
-
Transfer to a medium bowl. Whisking constantly, slowly drizzle in 1/2 cup olive oil. Season dressing to taste with salt and pepper. Refrigerate until ready to use.
-
Heat remaining two tablespoons olive oil in a large non-stick skillet over medium heat until shimmering. Add bread cubes and cook, tossing and stirring constantly until golden brown and crisp, about 3 minutes. Transfer to a paper towel-lined plate and season with salt and pepper.
-
To serve, combine kale and mint in a large bowl with about 1/2 cup dressing (more or less as desired). Toss to coat well and let sit around 3 minutes. Transfer to a large serving bowl and top with croutons and sliced chilies. Serve immediately.
This post may contain affiliate links. This means if you click a link and purchase something, I may get a small commission from it at no cost to you. I only feature things that I truly love and I hope you do too!!!
Posted in General. Bookmark the permalink.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Related Posts
The Art of Timeless Elegance: Penelope Chilvers
When it comes to footwear that marries timeless elegance with artisan craftsmanship, Penelope Chilvers stands…
This post may contain affiliate links. This means if you click a link and purchase something, I may get a small commission from it at no cost to you. I only feature things that I truly love and I hope you do too!!!
Posted in General. Bookmark the permalink.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
🎄 The American Christmas Warehouse Sale Returns! 🎄
This holiday season, the highly anticipated American Christmas Warehouse Sale is back, offering unparalleled deals…
This post may contain affiliate links. This means if you click a link and purchase something, I may get a small commission from it at no cost to you. I only feature things that I truly love and I hope you do too!!!
Posted in General. Bookmark the permalink.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
%d