It’s simple: thinly sliced Tuscan kale + grated Parmigiano Reggiano + shallot vinaigrette. Until recently, I had never thought to dress kale with a shallot vinaigrette, always favoring something bolder or creamier, reasoning that kale’s tough leaves needed something more assertive. It turns out they don’t. When the ribs are removed from the leaves, and when the leaves are slivered, the pieces feel like confetti, light and tender. No massaging required. If I have a hunk of days-old bread on hand, I’ll whizz it in the food processor, toast up the crumbs in olive oil, and add them to the mix, but often I leave them out. Over the weekend, for a dear friend’s 40th birthday party, I made an enormous kale salad (no bread crumbs), a double batch of lentil soup, and many loaves of bread. Because I was making such a large quantity of everything, I pulled out the food processor to grate the cheese, then to mince the shallots for the dressing. It worked like a charm. Yesterday, for a potluck at my kids’ preschool, I did the same thing, using the processor one more time for the crumbs. You absolutely do not need to use a food processor to make this salad, but should you find yourself making it for a crowd, it’s really handy. I’ve included the quantities for both a large and small batch of shallot vinaigrette in the recipe. Here’s a visual play-by-play. Gather your Tuscan kale. Remove the stems: Gather your days-old bread, if making crumbs. This is the overnight focaccia. I used about half of one round for a very large salad. Tear the bread into pieces and throw them in the food processor: Whizz into crumbs: Toast the crumbs in olive oil and season with salt: Don’t wash the processor! Give it a wipe, switch in the grating attachment, and send hunks of parmesan down the food chute: Ta da! And again, don’t wash the food processor! Give it a wipe … and get going on the dressing: Peel the shallots: Throw them in the food processor: And whizz until fine. It’s now safe to wash your food processor. (You can also do this, of course, without a food processor.) Soak the shallots in white balsamic vinegar for at least 15 minutes. Whisk in the olive oil. Gather your components: kale, parmesan, toasty crumbs, and shallot vinaigrette: Toss and serve! 5 from 16 reviews
Tuscan kale, stems removed, leaves finely chopped. No need to massage. Grated Parmigiano Reggiano Shallot Vinaigrette. See notes below if you’d like to make a small batch. Optional: olive oil toasted bread crumbs
If you plan on using the food processor, as outlined above in the photos, this should be your order: bread crumbs, cheese, shallots, wiping with a tea towel between each use. Once the shallots are puréed and macerating in the vinegar, it’s safe to give the processor a rinse and tuck it away. You absolutely do not need to use a food processor to make this salad. I’ve had two occasions this week that called for making an enormous salad, and so I found the food processor to be so handy. Entertaining or not, however, it’s so nice having a large batch of vinaigrette on hand. It will keep for weeks in your fridge.
