Cooking Instructions
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Step 1
To make the croutons, first preheat the oven to 400 degrees F (200 degrees C).
Step 2
In a bowl, toss the
Brioche (3 slices)
with the
Olive Oil (2 Tbsp)
and a pinch of
Kosher Salt (to taste)
. Add
Herbes de Provence (1/2 tsp)
, if using.
Step 3
Spread the bread evenly on a baking sheet and bake until golden brown and crisp, about 15 minutes. Midway through baking, redistribute the croutons if they are coloring unevenly.
Step 4
To make the dressing, mince the
Garlic (3 cloves)
and
Anchovy Fillets (6)
together on a cutting board.
Step 5
Add a pinch of
Kosher Salt (to taste)
and mince further. Every so often, using the side of your knife, drag the mixture against the cutting board to create a paste. Transfer to a bowl.
Step 6
Whisk the yolk of the
Large Egg (1)
and the
White Balsamic Vinegar (1/4 cup)
into the bowl.
Step 7
Slowly drizzle in
Olive Oil (1 cup)
, whisking constantly until a thick dressing forms. Taste the dressing and add more salt or vinegar to taste.
Step 8
Add water, a small spoonful at a time, stirring to thin dressing to the consistency of heavy cream.
Step 9
In a large bowl, combine the
Kale (36 1/4 cups)
and the croutons. Pour the dressing to taste (I didn't use all of it) over top and toss to coat.
Step 10
Add the
Parmigiano-Reggiano (2/3 cup)
and toss again, then serve.
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