Kale Salad with Lemon Vinaigrette

Raw kale holds up well to strong, acidic, garlicky dressings, so it can stand on the table for hours without losing its texture. What's special about this salad is how it's layered, so pay close attention to Chef Silverton's assembly method!
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 servings
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Ingredients

Salad

1/3 cup pine nuts

6 cups baby kale, may use regular kale: remove ribs and tear into bite-size pieces

3 ounces ricotta salata

kosher salt

Marinated White Anchovies

8 ounces white anchovy fillets, about 30 fillets

1 lemon

1 tablespoon Flat-leaf parsley, chopped, divided

1 teaspoon dried red pepper flakes, divided

2 tablespoons extra-virgin olive oil, divided

Lemon Vinaigrette

2 shallots, finely minced (about 2 tablespoons)

6 cloves garlic

1 pinch dried red pepper flakes

3 tablespoons fresh lemon juice

1 tablespoon champagne vinegar

Freshly ground black pepper

kosher salt

3 lemons

1/2 cup extra-virgin olive oil

1 ounce ricotta salata

Directions

  1. Toast pine nuts: Adjust the oven rack to the middle position and preheat the oven to 325 degrees F. Scatter the pine nuts on a baking sheet. Toast in the oven, shaking or rotating the pan halfway through, until fragrant and golden brown, 8–10 minutes. Remove the pine nuts from the oven and cool to room temperature.
  2. Marinate anchovies: Drain and discard the brine the anchovies are packed in. In a small, flat dish, arrange ½ of the anchovy fillets in a single layer, skin side down. Use a traditional citrus zester to zest ½ of the lemon on top; then sprinkle with ½ the olive oil, parsley, and red pepper flakes. Repeat layering once more, finishing with the olive oil. Let the anchovies sit in the marinade at room temperature for at least 20 minutes. (Keeps in the refrigerator in an airtight container for up to 3 months.)
  3. Vinaigrette: Trim the root end from the shallots, then discard skin. Finely mince, then place in a medium bowl. Grate garlic cloves on a Microplane and add to the shallots, along with a large pinch of red pepper flakes. Add lemon juice, vinegar, black pepper (about 12 grinds of a pepper mill), and a pinch of salt. Whisk to combine, then set aside to macerate, 5–10 minutes. Meanwhile, use a Microplane to grate lemon zest; add to the bowl. Whisk in the olive oil in a slow, steady stream. Finally, grate the ricotta salata into the bowl and whisk to combine one last time.
  4. Dress the salad: Place kale in a large mixing bowl and toss with a pinch of salt. Add several spoonfuls of dressing and gently massage it into the kale, making sure to coat the leaves thoroughly. Add more dressing as needed. (It’s always a good idea to start with less dressing and add more as you go.) Layer the salad to assemble: Place a third of the kale on the bottom of a large serving bowl. Drape a few anchovies onto the kale and sprinkle with pine nuts. Finish by grating a thin layer of ricotta salata on top. Repeat this layering process two more times, then serve.