IL BUCO’S NEW YORK KALE SALAD
Joel Hough, Executive Chef of il Buco and il Buco Alimentari & Vineria in NYC
¼ loaf filone bread
2 bunches Tuscan black kale
¼ lb Parmesan
Extra virgin olive oil
5 garlic cloves
2 oz anchovies in oil
¼ cup red wine vinegar
¾ cup extra virgin olive oil
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.
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.
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.
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.
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