The Recipe: Kale Salad With Parmesan and Lemon
INGREDIENTS:
4 tablespoons fresh juice and 1 tablespoon zest from 2 to 3 lemons/
1 tablespoon red wine vinegar/
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
