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Roast Kale Salad with Egg and Lemon Anchovy Vinaigrette

April 5, 2010

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
Serves 2

2 eggs
2 bunches kale
3 Belgian endives (white or red)
4 T. olive oil
salt and pepper
parmesan

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
pinch salt
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.)

15 Comments leave one →
  1. April 5, 2010 2:21 am

    Love love love the beautiful sunny pictures.

  2. April 5, 2010 10:34 am

    Oh my, that sounds like my sort of lunch – I am anchovy addicted!

  3. Susan permalink
    April 5, 2010 11:54 am

    I second Soma’s sentiments! And who woulda’ thunk of roasting kale?

  4. April 5, 2010 3:15 pm

    I found your blog via Tastespotting. This salad looks delicious! I can just taste the combination of eggs, dressing and greens!

  5. April 5, 2010 3:57 pm

    I like kale, and I have never met an anchovy that I didn’t love. SOOoo, I will have to try this recipe. Thanks for sharing.

    I recently blogged about sauteeing and boiling kale, American South style. Delicious and healthy.

  6. April 5, 2010 5:13 pm

    Yum! Your photos looks fresh and so is your salad. :-) Never tried baking my salad before. Thanks for this recipe.

  7. Moo permalink
    April 7, 2010 11:36 pm

    Breathtaking photos…just sums up what I love about Spring. ;) I will have to try this very soon – love anchovies and kale and soft boiled eggs…no one mentioned the lemons – hooray for the time of year where fresh lemon juice goes perfectly with everything!

  8. April 9, 2010 1:09 am

    Wow! That first photo is so lovely! The yellow is so bright and sunny!

  9. April 9, 2010 1:15 am

    Aw man I love spring – your pics are just so cherry! We haven’t yet fallen in love with kale, but need to try it -esp the kale chips :)

  10. April 9, 2010 3:47 am

    First photograph is just an amazing composition. I absolutely love the bright colors. Very very appealing photo Liz.

  11. April 12, 2010 1:49 pm

    Beatuiful post and gorgeous photography! Never tried a kale salad and have bookmarked this already.

  12. April 13, 2010 1:32 am

    How can you make a can of anchovies look this appealing? HOW?? :)

    Stunning, once again. And a beautiful recipe as well.

  13. May 2, 2010 6:57 am

    Wow~ that’s amazing!
    I will definitely try baking the “kale chips” sometime.

  14. May 2, 2010 10:01 pm

    This just all looks amazing. I am seriously in awe with all your gorgeous photos! And that kale looks interesting; not how I would think of eating it but it sure looks delicious!

  15. May 10, 2010 5:41 pm

    love your photos!!!! amazing

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