Kale Salad with Serrano Pepper, Mint, and Breadcrumbs

Ingredients

• 4 tablespoons fresh lemon juice
• 1 tablespoon lemon 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 (I used Grey Poupon)
• 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 diced sourdough bread, all crust removed, cut into very small pieces
• 12 ounces kale leaves, large stems removed, sliced into thin ribbons (I used Lacinato Kale)
• 1/2 cup fresh mint leaves, sliced into thin ribbons
• 1 serrano chili, thinly sliced

Instructions

1. Combine lemon juice and zest, vinegar, garlic, anchovy, mustard, egg yolk, chili flakes, and cheese in the bowl of a food processor. Process until homogenous, about 10 seconds. With processor running, slowly drizzle neutral oil through feed tube, stopping the processor to scrape down sides as necessary until a smooth emulsion is formed, about 20 seconds. If you do not have a food processor, feel free to use an immersion blender or a regular blender.
2. Transfer to a medium bowl. Whisking constantly, slowly drizzle in 1/2 cup olive oil. Season dressing to taste with salt and pepper. Refrigerate until ready to use.
3. To make the breadcrumbs, heat 2-3 tablespoons of olive oil in a non-stick skillet over medium heat. Add the breadcrumbs and stir to coat in the oil. Cook until golden, tossing and stirring constantly so they do not burn, 3-5 minutes. Transfer the toasted breadcrumbs to a paper towel lined plate and season with salt and pepper.
4. When you are ready to serve, combine the kale, finely chopped serrano pepper and mint in a large bowl. Add 1/2 of the dressing and toss to coat. Taste. If you need more dressing, add it now. Taste. Season with salt and pepper. Let stand for 3-5 minutes before serving. Plate the salad and top with toasted breadcrumbs and a few thin pieces of the sliced chili.

Notes