Il Buco's Kale Salad
Archive
July 12, 2015
Author: Brie Welch
Archive
July 12, 2015
Il Buco's Kale Salad
Author: Brie Welch
The OG of all kale salads is from Il Buco here in the city. It’s the one that started it all, and the one that is forever in my heart as my favorite salad in New York…It’s the one that started it all, and the one that is forever in my heart as my favorite salad in New York. Kale has recently kind of gotten a bad wrap, going from being a garnish to widely popularized as one of the most nutrient-dense foods around. The truth is this leafy green can be enjoyed so many delicious ways, from sautéed to smoothies to, well, salads!But the preparation that takes the cake kale is the Cavolonero. There’s just something about it — maybe it’s the combination garlic-anchovy-lemon vinaigrette that’s so special… Either way, summer was the perfect timing to get the recipe and share with you!
The OG of all kale salads is from Il Buco here in the city. It’s the one that started it all, and the one that is forever in my heart as my favorite salad in New York…It’s the one that started it all, and the one that is forever in my heart as my favorite salad in New York. Kale has recently kind of gotten a bad wrap, going from being a garnish to widely popularized as one of the most nutrient-dense foods around. The truth is this leafy green can be enjoyed so many delicious ways, from sautéed to smoothies to, well, salads!But the preparation that takes the cake kale is the Cavolonero. There’s just something about it — maybe it’s the combination garlic-anchovy-lemon vinaigrette that’s so special… Either way, summer was the perfect timing to get the recipe and share with you!
Cavolonero(Kale Salad)Joel Hough, Executive Chef of il Buco and il Buco Alimentari & Vineria in NYCIngredients¼ loaf filone bread2 bunches Tuscan black kale¼ lb Parmesan1 lemonExtra virgin olive oilSaltVinaigrette5 garlic cloves2 oz anchovies in oil¼ cup red wine vinegar¾ cup extra virgin olive oil2 eggsCroutons: Tear the bread (including the crust) by hand into crouton shapes; this is easier if the bread is a day old. Dress with oil and sprinkle with salt. Toast in a 350°F oven for 30-40 minutes, moving every 10 minutes or so until golden, fragrant and toasted through.Greens: Fill a large bowl with cold water. Strip the kale from the stem by pinching at the base with thumb, index and middle fingers with an upright movement. Some leaves may need to be torn in half twice while other leaves may be small and tender enough to leave whole. Wash the greens in the bowl of water, drain, and wash again. Spin dry and set aside, covered, in fridge.Vinaigrette: Mince the garlic finely and put in a bowl. Mince anchovy filets and add, along with the vinegar. Combine the oil and mix together. This is the vinaigrette “base” and it can be made a day ahead of time. When ready to serve, crack the 2 eggs in a bowl and mix base in with a whisk. You may need to adjust the vinegar or oil at this point.To Assemble: In a large mixing bowl, add croutons and dress them with a little vinaigrette and oil. Add the greens, season with salt, chili, some more vinaigrette, a squeeze of lemon, grated Parmesan cheese and a drizzle of oil. Toss well, until fully mixed and dressed. Taste for acidity and balance, adjusting seasoning as needed. Place on chilled salad plates and top with fresh grated Parmesan.Bon appétit!
Cavolonero(Kale Salad)Joel Hough, Executive Chef of il Buco and il Buco Alimentari & Vineria in NYCIngredients¼ loaf filone bread2 bunches Tuscan black kale¼ lb Parmesan1 lemonExtra virgin olive oilSaltVinaigrette5 garlic cloves2 oz anchovies in oil¼ cup red wine vinegar¾ cup extra virgin olive oil2 eggsCroutons: Tear the bread (including the crust) by hand into crouton shapes; this is easier if the bread is a day old. Dress with oil and sprinkle with salt. Toast in a 350°F oven for 30-40 minutes, moving every 10 minutes or so until golden, fragrant and toasted through.Greens: Fill a large bowl with cold water. Strip the kale from the stem by pinching at the base with thumb, index and middle fingers with an upright movement. Some leaves may need to be torn in half twice while other leaves may be small and tender enough to leave whole. Wash the greens in the bowl of water, drain, and wash again. Spin dry and set aside, covered, in fridge.Vinaigrette: Mince the garlic finely and put in a bowl. Mince anchovy filets and add, along with the vinegar. Combine the oil and mix together. This is the vinaigrette “base” and it can be made a day ahead of time. When ready to serve, crack the 2 eggs in a bowl and mix base in with a whisk. You may need to adjust the vinegar or oil at this point.To Assemble: In a large mixing bowl, add croutons and dress them with a little vinaigrette and oil. Add the greens, season with salt, chili, some more vinaigrette, a squeeze of lemon, grated Parmesan cheese and a drizzle of oil. Toss well, until fully mixed and dressed. Taste for acidity and balance, adjusting seasoning as needed. Place on chilled salad plates and top with fresh grated Parmesan.Bon appétit!