Il Buco’s Kale Salad
9 years ago by
The OG of all kale salads is from Il Buco here in the city. It’s the one that started it all, and the one that is forever in my heart as my favorite salad in New York. Kale has recently kind of gotten a bad wrap, going from being a garnish to widely popularized as one of the most nutrient-dense foods around. The truth is this leafy green can be enjoyed so many delicious ways, from sautéed to smoothies to, well, salads!
But the preparation that takes the cake kale is the Cavolonero. There’s just something about it — maybe it’s the combination garlic-anchovy-lemon vinaigrette that’s so special… Either way, summer was the perfect timing to get the recipe and share with you!
Cavolonero
(Kale Salad)
Joel Hough, Executive Chef of il Buco and il Buco Alimentari & Vineria in NYC
Ingredients
¼ loaf filone bread
2 bunches Tuscan black kale
¼ lb Parmesan
1 lemon
Extra virgin olive oil
Salt
Vinaigrette
5 garlic cloves
2 oz anchovies in oil
¼ cup red wine vinegar
¾ cup extra virgin olive oil
2 eggs
Recipe
Croutons
Tear the bread (including the crust) by hand into crouton shapes; this is easier if the bread is a day old. Dress with oil and sprinkle with salt. Toast in a 350°F oven for 30-40 minutes, moving every 10 minutes or so until golden, fragrant and toasted through.
Greens
Fill a large bowl with cold water. Strip the kale from the stem by pinching at the base with thumb, index and middle fingers with an upright movement. Some leaves may need to be torn in half twice while other leaves may be small and tender enough to leave whole. Wash the greens in the bowl of water, drain, and wash again. Spin dry and set aside, covered, in fridge.
Vinaigrette
Mince the garlic finely and put in a bowl. Mince anchovy filets and add, along with the vinegar. Combine the oil and mix together. This is the vinaigrette “base” and it can be made a day ahead of time. When ready to serve, crack the 2 eggs in a bowl and mix base in with a whisk. You may need to adjust the vinegar or oil at this point.
To Assemble
In a large mixing bowl, add croutons and dress them with a little vinaigrette and oil. Add the greens, season with salt, chili, some more vinaigrette, a squeeze of lemon, grated Parmesan cheese and a drizzle of oil. Toss well, until fully mixed and dressed. Taste for acidity and balance, adjusting seasoning as needed. Place on chilled salad plates and top with fresh grated Parmesan.
Bon appétit!
Il Buco | 47 Bond St, New York, NY 10012 | +1 (212) 533-1932
Super, merci de partager cette recette qui met l’eau à la bouche…
xo Christelle
http://www.lipleblog.com
more recipes wouldn’t be a bad idea! :)
http://littleaesthete.com
I’m not a huge Kale fan but this looks amazing
giveaway on my blog!
http://hashtagliz.com
Kale = chou frisé, en français. Un chou est un chou. Evidemment, tout de suite, c’est vachement moins glamour…
This looks like a kale version of the classic Caesar salad.
Thanks for sharing this is a fun post to read, Do you want to support each other’s blog by following each other?:) Please let me know if you do so I can follow you right back x
kisses
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Ñami, want one salad like this ;)
xx
Mónica
MES VOYAGES À PARIS
This salad just opened my appetite for cooking something light! Just perfect for a hot summer day!
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Merci!
À essayer cet été, ça a l’air délicieux :)
Wow, looks yummy! But does it really take two raw egg whites? Raw egg yolks I get, but raw egg whites…not sure about that one. Brie, have you made this salad for yourself at home? Did you put in two raw eggs?
But where do you find kale in summer? Isn’t it a winter veggie? Here in Germany it has been impossible to find for months! I heard it is a vegetable that is better when it has taken a good freeze outside.
Maybe I am wrong? I love kale and am seriously missing it in summer :)
St Ambroise has a delicious kale caesar salad….
For sure, the best Kale salad in NYC. I was just looking for the Il Buco Kale recipe hoping someone would have it. What luck.
Hello! Have to know, you reference “Joel Hough, Executive Chef of il Buco and il Buco Alimentari & Vineria in NYC” – is this recipe really his?
I’ve been dying to recreate this recipe but have had trouble finding one that is truly authentic. As another has commented, do you really use 2 full eggs in the dressing? Thank you!