Kale Salad with Lemon, Serrano Chilies, and Mint from Market at EDITION

serves four
Ingredients
4 Tbsp fresh juice
1 Tbsp zest from 2 to 3 lemons
1 Tbsp red wine vinegar
1 small clove garlic, minced (about 1/2 tsp)
1 anchovy fillet, finely chopped
1 Tbsp dijon mustard
1 egg yolk
1/4 tsp red chili flakes
2 oz Parmigiano Reggiano, grated on a microplane grater (about 2 c)
3/4 c neutral oil, like safflower or canola
1/2 c plus 2 Tbsp extra-virgin olive oil
Kosher salt and freshly-ground black pepper
2 c finely-cubed sourdough bread
12 oz kale leaves, large stems removed, sliced into thin ribbons
1/2 c fresh mint leaves, sliced into thin ribbons
1 serrano chili, thinly sliced
Method
Combine lemon juice and zest, vinegar, garlic, anchovy, mustard, egg yolk, chili flakes, and cheese in a food processor. Process until homogenous, about 10 seconds. With the processor running, slowly drizzle neutral oil through feed tube, stopping the processor to scrape down the sides as necessary, until a smooth emulsion is formed, about 20 seconds. Transfer to a medium bowl. Whisk constantly, slowly drizzling in 1/2 cup olive oil. Season dressing to taste with salt and pepper. Refrigerate until ready to use.
Heat the remaining two tablespoons olive oil in a large non-stick skillet over medium heat, until shimmering. Add bread cubes and cook, tossing and stirring constantly for about three minutes, until golden brown and crisp. Transfer to a paper towel-lined plate and season with salt and pepper.
To serve: Combine kale and mint in a large bowl with about 1/2 cup dressing (plus more or less, as desired). Toss to coat well and let it sit around three minutes. Transfer to a large serving bowl and top with croutons and sliced chilies. Serve immediately. Enjoy!
Market at EDITION is located at 2901 Collins Avenue.