The New Potato

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KaleSalad-thenewpotato

Kale Salad

David Myers, Hinoki & The Bird

2 servings

¼ bunch purple kale, stems removed and roughly chopped

½ bunch Tuscan kale 1/2 bunch, stems removed and julienned

½ bunch curly green kale, stems removed

A pinch of fine sea salt

2 cups of canola or grapeseed oil

2 tbsp roasted, salted almonds

6 thin slices of pecorino cheese

Red Wine Vinaigrette

1 ½ cup extra virgin olive oil

½ tbsp. chopped shallot

1 ½ tbsp. Dijon mustard

¾ cup red wine vinegar

1 ½ tbsp. Kosher salt

½ tbsp. black pepper

1 tbsp. honey

¼ cup lemon juice

Blanch the Tuscan kale for about 30 seconds in boiling water, then immediately transfer to a bowl of ice water to cool. Drain and then set aside.

Bring the canola or grapeseed oil up to 350 degrees, then add the curly kale and fry until crispy, about 30 seconds to one minute. Remove and season with fine sea salt. When frying, be careful not to get too close to the pot as the oil will pop.

For the vinaigrette, combine the shallot, Dijon mustard, red wine vinegar, salt, black pepper, honey and lemon juice in a blender. Gradually increase the speed from low and slowly add in extra virgin olive oil to emulsify the vinaigrette. This will make more than needed for the salad. Store the rest of the vinaigrette in an air tight container in the refrigerator for up to a week.

Place all of the kale on a plate, top with pecorino cheese and almonds, and drizzle with red wine vinaigrette.

*View the full Spring Menu, Here

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