Jonathan Waxman is no stranger to fame, he’s a pioneer in Californian Cuisine. His cooking technique has always been simple and less is more. His recipes use several easily available ingredients people use in their day-to-day life. The real trick is layering the flavors and aromas to make a dish like no other. The Jonathan Waxman kale salad recipe from his “The Barbuto Cookbook”, is a straightforward method of preparing a delicious salad.
Let’s get cooking!
Jonathan Waxman Kale Salad Recipe
- 8 oz kale, stem intact
- 6 fresh basil leaves
- 3 salt-cured anchovies
- 2 garlic cloves, peeled and smashed
- 1 egg yolk, at room temperature
- 1 tbsp Dijon mustard
- 1.5 tsp red wine vinegar
- 1.5 tsp fresh lemon juice
- 1/2 cup extra virgin olive oil
- 1/3 cup Pecorino Romano cheese, grated
- 1 tbsp breadcrumbs, toasted
- Sea salt and black pepper to taste
- Drain and debone the anchovies, set them aside
- Pat the basil leaves dry and roll them like a cigar
- Rinse the kale under running water and dry it in a salad spinner
- Once the kale has dried, place it on a wooden cutting board and slice it into thin strips
- Place the kale into a bowl and keep it cold, wipe the cutting board dry
- Finely mince the basil over the cutting board, adding garlic and anchovies to it so that a paste is formed
- In a separate bowl mix the basil, mustard, egg yolk, garlic paste, sea salt, vinegar, and lemon juice
- Whisk the mixture well while pouring in the oil, the emulsion should break
- Pour ½ cups (4 ounces) of the dressing over the chilled kale leaves, making sure the leaves are entirely coated, save the rest of the dressing for another day
- Crush the kale and dressing with your hands, this is an integral part of the recipe
- Season with salt and pepper
- Toss cheese and breadcrumbs into the bowl
- Give the salad a good toss and serve within an hour!
Tips for this recipe
- Cutting the greens on a wooden cutting board is advised
- We recommend crushing the kale and dressing with your hands, this will activate the enzymes from the kale which will create a magical flavor with the dressing
- You can store the kale salad in an airtight container for 2 days
You’ve made the Jonathan Waxman kale salad recipe, straight from his cookbook! It has such simple ingredients yet the technique is never seen before! It creates a truly delicious kale salad.
About Jonathan Waxman
Waxman is a 72-year-old celebrity chef born in Berkeley, California. He has had a significant influence on American Cuisine and is regarded as one of the most important people to work on Californian Cuisine.
Before going to La Varenne Cooking School in Paris he used to sell Ferraris for a living. After receiving the Grand Diplome in French techniques he returned to California and worked under the tutelage of renowned chefs like Alice Waters.
He moved to New York in 1983 and opened the infamous Jams, which boasted a clientele like Julia Child, James Beard, and Wolfgang Puck. There he owns Barbuto in West Village and opened Washington Park in New York.
Going on the small screen, he appeared as a guest judge on the 9th and 11th seasons of MasterChef. He is the writer of three cookbooks; A Great American Cook, Italian, My Way, and The Barbuto Cookbook.
Try These Recipes
If you’re running short on time and don’t have any breakfast idea in mind, just make Mariano’s Kale Smoothie, it takes no time to make! For a kale salad with lots of flavors, try 131 Main Kale Salad Recipe. Make the mouthwatering Bobby Flay Kale, it’s the gateway to the beginning of a healthier lifestyle. With cranberry and shallots, Whole Foods Kale Cranberry Salad is one of a kind. While most salads are savory, Tavern Kale Salad has the right balance of sweet and savory making it irresistible. Take a peek into the life of the super famous by making Gwyneth Paltrow’s Brown Rice and Kale Recipe.
From Jonathan Waxman’s Barbuto restaurant, try the Barbuto Kale Salad!
These Recipes Will Make A Stellar Combo With The Kale Salad
- The Almond Crunch is a sweet and crunchy snack perfect for your salad
- The Almond Flour Madeleines are elegant sponge cakes that melt in your mouth
- Have baked beans with toast and a bowl of kale salad for breakfast
- Kale always goes well with baked salmon
- Enjoy your kale salad with a bowl of creamed spinach!
I am a yogi with a smoldering passion for nutrition and healthy living. I have been a Nutrition and Lifestyle Coach for over 11 years and now I want to help you. My mission is to inspire as many people as I can to expand their awareness and broaden their horizons by giving a voice to the choices that create abundant, radiant health. Here I share deliciously simple plant-based recipes, nutrition resources, detox tips, and a glimpse into my whole lifestyle.