Joshua McFadden's Kale Salad

Name: Joshua McFadden's Kale Salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Cuisine: American
Ingredients: 1/2 cup (4 oz./125 g) sugar; 2 Tbs. water; 1 Tbs. unsalted butter; 1 cup (4 oz./125 g) walnut halves, lightly toasted; 2 bunches Tuscan kale, thick stems removed; 1 garlic clove, finely chopped; 1/2 cup (2 oz./60 g) finely grated pecorino romano cheese, plus more to finish; Extra-virgin olive oil; 3 Tbs. fresh lemon juice, plus more as needed; 1/4 tsp. red pepper flakes, plus more as needed; Kosher salt and freshly ground black pepper; 1 navel orange; 1 Ruby grapefruit; 1/2 cup (2 oz./60 g) dried bread crumbs

Instructions

Prep:20minCook:8min

In his cookbook Six Seasons: A New Way with Vegetables, Chef Joshua McFadden explains the genesis of his groundbreaking kale salad: “I was the chef de cuisine at Franny's in Brooklyn back in 2007. I was mad that I couldn't find good salad greens in the middle of winter, and I especially hated (still hate) the ‘mesclun mix’ that lines the shelves of supermarkets—no flavor, no texture. I created this kale salad in rebellion against those miserable greens, having no idea it would take the world by storm. But once it got written up in the New York Times, the world seemed to have an unending hunger for kale salads!” Here we add fresh citrus slices and candied walnuts to make it even more festive for a Thanksgiving or winter celebration.

Updated at: Wed, 11 Dec 2024 09:35:29 GMT