Eating greens is an integral part of a healthy lifestyle. Martha shines the spotlight on greens by making five recipes: sorrel soup, pasta with grilled sardines and bitter greens, Swiss-chard frittata, kale Caesar salad, and spicy escarole. You’ll be inspired to try these surprisingly easy recipes.
Ingredients
- For the Croutons:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 (1/2 pound) loaf brioche bread, crusts removed and cut into ½-inch pieces
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- For the Salad:
- 2 cloves garlic
- 4 anchovy fillets, preferably salt-cured, soaked if salted; or 2 teaspoons anchovy paste
- 1/3 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon Dijon mustard
- 1 large egg yolk
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish, if desired
- 3 heads Tuscan kale, washed, dried, stems removed, and cut into ¼-inch strips
Method
- In a large skillet, heat 1 tablespoon oil and butter over medium heat. Working in batches, add one-third of the bread cubes, salt, and pepper; toss to coat. Cook until golden. Remove from skillet and set aside. Repeat process twice with remaining bread, salt and pepper.
- Place the garlic, anchovy fillets, salt and pepper in a large wooden salad bowl. Using two dinner forks or a muddler, mash to form a paste. Using one fork, whisk in lemon juice, mustard and egg yolk. While whisking, drizzle in olive oil and continue to whisk until emulsified. Add ½ cup grated cheese; set aside.
- Add kale to bowl along with croutons and toss well. If desired, garnish with additional cheese. Serve immediately.