Roast Kale Salad with Egg and Lemon Anchovy Vinaigrette
I love it when a great restaurant introduces me to an ingredient I never would have tried on my own. Buttermilk Channel, an awesome neighborhood spot that starts every meal with goat cheese and honey popovers, has totally changed my conception of kale.
I’ve never understood the popularity of the leafy green, particularly in pseudo-snacks like “kale chips.” But here’s the thing I never knew – in the oven, kale crisps up and smells deliciously like French fries.
With the crispy kale as a base, Buttermilk Channel added sweet roast endive, crunchy croutons and a soft-boiled egg. On top, a lemony anchovy vinaigrette and a curl or two of shaved parmesan.
It’s inspired. And even though it’s officially spring – flip flops! cherry blossoms! at last! – and Buttermilk Channel has shifted to dandelion greens, I am still eating this satisfying salad at least once a week.
Roast Kale Salad with Soft-Boiled Egg and Lemon Anchovy Vinaigrette
2 bunches kale
3 Belgian endives (white or red)
4 T. olive oil
salt and pepper
Preheat oven to 400. In a small pot, boil enough water to cover eggs.
Rinse kale, and cut along the center of the leaf to remove the fibrous stems and center ribs. Spread the kale leaves out on a baking pan and toss with 3 T. oil, salt and pepper, mixing until leaves are thoroughly coated.
Cut Belgian endives lengthwise, and peel apart leaves. Toss with remaining oil and spread out on a separate baking pan.
Bake kale for four minutes, and then toss with tongs. Some edges will just be getting crispy, and start to smell like French fries. Put kale back in the oven, and put endive in the oven as well. Bake both for four more minutes.
While kale is cooking, add eggs to boiling water and lower heat until water is just barely simmering. Cook 8 minutes for a slightly runny center. Less (6 minutes) for very runny, more (8-9 minutes) for hard boiled.
In a large salad bowl, toss warm kale and endive with croutons and dressing. Serve each portion with a soft-boiled egg. Top with pepper and grated parmesan, if you like.
Quick Garlic Croutons
French baguette, cubed
4 garlic cloves, minced
3 T. extra-virgin olive oil
In a skillet cook the garlic in the oil over moderately low heat, stirring, until it is fragrant (2-3 minutes). If garlic starts to burn, remove from heat immediately until pan cools down, and then resume cooking over a lower flame. Add bread, and stir until bread starts to crisp, 2-3 minutes.
Garlic Lemon Anchovy Vinaigrette
Adapted from Gourmet
1 garlic clove
2 flat anchovy fillets
2 teaspoons fresh lemon juice
3 T. extra-virgin olive oil
Finely chop garlic and anchovy fillets, and put in a small bowl. Add pinch of salt and mash together with the back of a wooden spoon. Add lemon juice and oil, and whisk together until emulsified. (This can also be done in the food processor, but it’s so simple I don’t bother.)