BLT Wedge Salad with Charred Corn
Summer calls for an update to my favorite crispy salad!
It’s time for dish #2 from your Facebook kale suggestions! Yes, I did make several kale recipes last night (way more than I could have eaten at once). But I was on a roll! And I saved the salad for lunch. My friends at work actually commented on how happy I seemed to be eating this salad today. Well, I was! It’s not the first time someone has commented on my “holy-crap-this-is-delicious” face. Apparently it’s pretty funny.
But funny face aside, there’s just something great about making a dish you are proud of and looking forward to for a work lunch. It truly brightens up my day to take a break and enjoy something I worked hard on, and to treat myself to a real from-scratch caesar dressing or the like. Especially if it’s a really busy day like today was. And especially if it involves anchovies.
Here’s what you need:
2 boqueron fillets (boquerones are marinated white anchovies)
1 small garlic clove
Pinch of kosher salt
1 egg yolk
1 Tbsp. fresh lemon juice
1 Tbsp. good olive oil
1/4 cup vegetable oil
freshly ground black pepper
1 cup cubed good day-old bread, such as a baguette or rustic loaf
1-2 Tbsp. oil
6 cups of kale leaves, washed, de-stemmed and chopped into 1 or 2-inch pieces
grated Parmagiano Reggiano or similar
additional boquerones for the top of the salad
Start by chopping the first two boquerones and the garlic into as small of pieces as you can. Chop and smoosh with the side of your knife until they form a rough paste. Add the paste, a the pinch of salt and the egg yolk to a bowl and whisk until creamy. Add in the lemon juice and slowly drizzle in the olive oil as you whisk quickly and thoroughly. Finally, drizzle in the vegetable oil as you continue to whisk. The dressing should have a uniform composition (except for garlic/anchovy chunks) and be a light butter-yellow color when you are finished. Set the dressing aside.
Toss the bread cubes and olive oil together, then toast the bread cubes until they are golden brown in a toaster oven or regular oven on a cookie sheet.
Prepare the kale and transfer to a large bowl. Add the grated parm and pour in the dressing (this recipe should make just about the right amount of dressing for the kale). Toss, and then move to serving dishes. Top with the croutons and an additional anchovy or two.
The dressing and croutons can be made ahead of time, but do not dress the lettuce or add the croutons to anything until immediately before serving.