Jonathan Waxman’s Kale Salad
If you live in NYC or have visited, you have probably heard of the iconic kale salad and roast chicken from Barbuto. If you haven’t PLEASE go eat there immediately (and don’t sleep on the pasta!)
Barbuto used to be located in an iconic garage in the West Village at Washington and Jane St. for 15 years until they closed down in 2019 and reopened again in 2021. Their old location, in my opinion, was smaller, packed a lot of charm felt so cozy and intimate and was always busy. I remember when we lived in WV, Jacques and I would walk past there everyday after work and it was always so crowded for happy hour and after work dinner/drinks. Those were the days. I miss the old location but the new location is bigger and the food tastes exactly the same.
Barbuto has a cookbook, which I own, and in it, he shows how to make his iconic kale salad. It’s simple, yet intricate and the flavors are perfection. Linked the article with the exact recipe HERE or continue reading below.
Watch video HERE.
INGREDIENTS:
1 bunch curly kale; rinsed and like to remove the leaves from the stem
6 fresh basil leaves, patted dry and rolled like a cigar
2–4 cured anchovies
2 cloves garlic
1 egg yolk, at room temperature
1 tablespoon Dijon mustard
Sea salt
1 1⁄2 teaspoons red wine vinegar
1 1⁄2 teaspoons fresh lemon juice
1⁄2 cup extra-virgin olive oil
Freshly ground black pepper
1⁄3 cup grated Pecorino Romano cheese
toasted breadcrumbs
DIRECTIONS:
Wash the kale well and remove leaves from stem. Slice kale into thin strips. Place kale in salad spinner or lay out on kitchen down to dry.
Wipe cutting board and finely mince the basil. Add the anchovies and garlic and continue to mince until you achieve a paste.
Add the paste into a small bowl and add in the room temperature egg yolk, mustard, 1⁄2 teaspoon sea salt, red wine vinegar, and the lemon juice. Use a whisk and mix well. Drizzle in the oil, whisking continuously, until you achieve a creamy emulsion.
Pour some of the dressing over the kale, enough to coat the leaves well and massage the dressing and kale with your hands. I like to wear a glove doing this for cleanliness. From Chef Waxman himself: “This will release the enzymes from the kale to interact with the dressing’s acid and salt. This creates magic!” Add a pinch of salt and a few turns of pepper.
Sprinkle with fresh grated pecorino and toasted breadcrumbs; toss well, taste for seasoning, and serve within 1 hour. Letting it sit for a little while does wonders for the flavor.