forget all those other kale dishes i told you to make.  about two years ago, i became obsessed with the raw kale salad at City Bakery. the lunch buffet there is like fifty dollars a pound, but i didn’t care. i paid it to eat mountains of the first kale salad i ever loved. bankrupted by this obsession, i then slaved to blindly recreate the recipe, in which shredded raw kale is laced with hazelnuts and gruyere. as a kale novice, i assumed initially the kale was sauteed. dumb. i couldn’t find the recipe online, so i eventually called the restaurant and pretended to have food allergies in order to get them to reveal the ingredients. then, like everybody else in new york, i started eating this kale salad. kale and brussels sprouts IN ONE DISH?! what more do we modern paleos want in the wintertime, alongside our mountains of roasted meat? nothing, i was sure. however, melissa clark’s new book cook this now has a gem of a raw kale salad recipe that’s quite different. it contains the secret flavor bomb that i never stop talking about: anchovies. don’t make a grossed-out face. you don’t taste them. but they contribute. like most of the best kale salad recipes, this one calls for tuscan or lacinato kale - the one with the long, dark-green leaves. i made a half-recipe and ate the whole thing. Raw Kale Salad with Anchovy-Date Dressing (serves 6) 6 to 8 large medjool dates, pitted, smashed, and finely chopped6 anchovy fillets, finely chopped3 garlic cloves, finely choppedFinely grated zest of 2 orangesFinely grated zest of 2 lemons1/2 cup extra-virgin olive oil1 tbsp plus 1 tsp red wine vinegar, more to taste2 large or 3 small bunches Tuscan kale, ribs removedCoarse sea salt, if needed 1. In a medium bowl, stir together the dates (use more dates if you like a sweeter salad and fewer if you prefer a less sweet salad), anchovies, garlic, orange zest, and lemon zest. Stir in the olive oil and vinegar.2. Wash and dry the kale leaves; stack the leaves and slice them thinly cross-wise. Transfer the greens to a large salad bowl. Add the vinaigrette and toss gently to combine. Add salt and more vinegar if needed.

forget all those other kale dishes i told you to make. 

about two years ago, i became obsessed with the raw kale salad at City Bakery. the lunch buffet there is like fifty dollars a pound, but i didn’t care. i paid it to eat mountains of the first kale salad i ever loved. bankrupted by this obsession, i then slaved to blindly recreate the recipe, in which shredded raw kale is laced with hazelnuts and gruyere. as a kale novice, i assumed initially the kale was sauteed. dumb. i couldn’t find the recipe online, so i eventually called the restaurant and pretended to have food allergies in order to get them to reveal the ingredients.

then, like everybody else in new york, i started eating this kale salad. kale and brussels sprouts IN ONE DISH?! what more do we modern paleos want in the wintertime, alongside our mountains of roasted meat? nothing, i was sure.

however, melissa clark’s new book cook this now has a gem of a raw kale salad recipe that’s quite different. it contains the secret flavor bomb that i never stop talking about: anchovies.

don’t make a grossed-out face. you don’t taste them. but they contribute.

like most of the best kale salad recipes, this one calls for tuscan or lacinato kale - the one with the long, dark-green leaves. i made a half-recipe and ate the whole thing.

Raw Kale Salad with Anchovy-Date Dressing (serves 6)

6 to 8 large medjool dates, pitted, smashed, and finely chopped
6 anchovy fillets, finely chopped
3 garlic cloves, finely chopped
Finely grated zest of 2 oranges
Finely grated zest of 2 lemons
1/2 cup extra-virgin olive oil
1 tbsp plus 1 tsp red wine vinegar, more to taste
2 large or 3 small bunches Tuscan kale, ribs removed
Coarse sea salt, if needed

1. In a medium bowl, stir together the dates (use more dates if you like a sweeter salad and fewer if you prefer a less sweet salad), anchovies, garlic, orange zest, and lemon zest. Stir in the olive oil and vinegar.
2. Wash and dry the kale leaves; stack the leaves and slice them thinly cross-wise. Transfer the greens to a large salad bowl. Add the vinaigrette and toss gently to combine. Add salt and more vinegar if needed.

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  1. cleanandstrong reblogged this from thedailypaleo
  2. duckumu said: this sounds fabulous
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