Name: Make the Barbuto Kale Salad at Home
Prep time: 10 min
Total time: 10 min
Ingredients: 8 ounces curly leaf, dino or tuscan kale (leave stems intact); 6 fresh basil leaves; 2 salt-cured anchovies, rinsed and deboned and chopped; 2 cloves of garlic, minced; 1 egg yolk, at room temperature; 1 tablespoon dijon mustard; sea salt and black pepper to taste; 1 1/2 teaspoons fresh lemon juice; 1/2 cup extra-virgin olive oil; 1/3 cup grated pecorino Romano cheese; 3 tablespoons toasted gluten-free breadcrumbs

Make the Barbuto Kale Salad at Home

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Make the Barbuto Kale Salad at home! One of our favorite restaurant salads and it is incredibly easy to make it in your kitchen using all gluten-free ingredients.

Prep Time: 10 mins
Total Time: 10 mins

Yield: Serves 4-6 1x

Instructions

Wash kale well and dry in salad spinner and julienne as thin as possible (shred it!)
Place kale in large bowl and set aside
Mince the basil and add to a bowl with the anchovies, garlic, egg yolk, dijon, salt pepper, lemon and olive oil and whisk together well
Coat the the kale with desired amount of dressing and massage in really well
Sprinkle with cheese and breadcrumbs and serve in 10-15 minutes so the kale really marinates in the dressing (this tastes best within 1 hour of prepping so it doesn’t get soggy)

Notes

*Store in fridge for 3 days but I recommend dressing before eating and enjoying within an hour or so!

Author: Rachel