Grilled Kale Salad with Garlic-Anchovy Dressing

November 24, 2009 | Comments Off
I became somewhat fixated by re-creating the Grilled Kale Caesar Salad that they have at Back Forty in the East Village. The grilling made the edges of the kale crisp and toasty and the leaves were coated in a thick, intensely garlic-y dressing. Its like a fantastic Caesar on steriods and its completely addictive. I have now made it two days in a row and am convinced that it can rival the Back Forty version, hands down.
















Grilled Kale Salad with Garlic-Anchovy Dressing


1 bunch of kale
1/4 cup olive oil
1/2 cup breadcrumbs
1/4 cup grated Parmesan

Garlic-Anchovy Dressing

1. Cut stalks of kale off and then trim out the harder parts of each leaf’s stalk, keeping the leaves as in tact as possible. Wash well and spin dry.

2. Put in a bowl and toss with olive oil to coat all leaves lightly.

3. Heat up grill or cast-iron grill pan to medium-low. Grill leaves until they are just brown at the edges and tender. Grill in batches. If you are grilling on an open grill, you will want to use a grill pan so the leaves don’t fall through.

4. Tear large leaves into smaller pieces. Toss with the Garlic-Anchovy dressing and top with breadcrumbs and cheese. Serve warm or room temperature.


Garlic-Anchovy Dressing


5 tbsp anchovy paste
2 garlic cloves, diced
1 tbsp Dijon-style mustard
1 egg yolk
3 tbsp  red wine vinegar
3 tbsp lemon juice
1 cup extra-virgin olive oil

Puree first 6 ingredients until well-blended. Gradually add olive oil in a stream until incorporated. Transfer dressing to a storage container, cover and refrigerate until ready to use.

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