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Jean-Georges Vongerichten's Kale Salad with Parmesan and Lemon

kept byDAPHNE
recipe bySerious Eats


serves 4

Active time:

15 minutes

Total time:

15 minutes


4 tablespoons fresh juice and 1 tablespoon zest from 2 to 3 lemons
1 tablespoon red wine viengar
1 small clove garlic, minced (about 1/2 teaspoon)
1 anchovy filet, finely chopped
1 tablespoon dijon mustard
1 egg yolk
1/4 teaspoon red chili flakes
2 ounces Parmigiano Reggiano, grated on a microplane grater (about 2 cups)
3/4 cup neutral oil (such as safflower or canola)
1/2 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups finely cubed sourdough bread
12 ounces kale leaves, large stems removed, sliced into thin ribbons
1/2 cup fresh mint leaves, sliced into thin ribbons
1 serrano chili, thinly sliced



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