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Chopped Kale Salad with Aged Gouda and Anchovy Dressing 

Chopped Kale Salad with Crushed Hazelnuts, Aged Gouda, and Spicy Anchovy Dressing 
Serves 4
Technically an aioli, this creamy dressing stands up well to hearty kale. If you don’t like anchovies, substitute 1 teaspoon salt. You’ll have leftover dressing; use the extra as a dip for crudité.
  1. 4 large egg yolks
  2. 2 teaspoons Worcestershire sauce
  3. 4 anchovy fillets
  4. 2 tablespoons grated aged gouda
  5. 1 lemon, zested and juiced
  6. 2 tablespoons sherry vinegar
  7. ¼ teaspoon ground black pepper
  8. 1 cup canola oil
  1. ¼ cup shelled hazelnuts
  2. 2 bunches Lacinato kale, ribs discarded and leaves cut into ¼-inch ribbons
  3. ½ cup shaved aged gouda
  1. ►DRESSING: Combine egg yolks, Worcestershire, anchovies, grated gouda, lemon zest and juice, sherry vinegar, and black pepper in a blender. Begin blending on low, then steadily increase speed to medium-high. With blender running, add canola oil and blend until emulsified. Measure out ¼ cup and reserve remainder for another use (see headnote).
  2. ►SALAD: Spread hazelnuts on a cutting board. With back of a knife, smash hazelnuts into coarse pieces (don’t worry about uniformity; it’s nice to have variety).
  3. ►Toss together kale, hazelnuts, and dressing. Gently massage salad with your hands until kale is coated and has begun to soften. Top with shaved gouda and serve.
culture: the word on cheese https://culturecheesemag.com/
Photography by Jennifer May.

Sohail Zandi

Sohail Zandi is the chef and co-owner of Brushland Eating House in Bovina, N.Y.

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