This is the famous Barbuto kale salad, from Jonathan Waxman's restaurant in NYC. It's simple to prepare and has a dressing that is reminiscent of Caesar, but punched up with basil and lemon.
Making a massaged kale salad might sound like some kind of endeavor reserved for professional chefs, but in fact they are so easy to make at home using your own two hands!
This isn't the massaged kale salad that started it all, but it is the one that started it all for me, with a trip to New York City and a birthday dinner at Barbuto, Chef Jonathan Waxman's famous West Village restaurant. Who knew that something so simple could be so mind-blowingly tasty?
The texture of the kale softens in the Ceasar-like dressing, with salty parmesan cheese and crunchy breadcrumbs on top. If you like this idea but want a little more zhuzh and heft, you could try my Kale Salad with Cranberries, Apples and Pecans.
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Barbuto kale salad ingredients
- Kale: Obviously. But which kind? Curly or Tuscan? Either will work. I used curly kale because it is more affordable. Whichever you prefer will be fine. If you have lots of kale from your garden or CSA, try making some kale pesto, any type will work!
- Anchovies: Yes, there are anchovies in the dressing! (You can leave them out if you want.) But they don't make the dressing taste like anchovies, they add an underlying umami to the salad. You only need two, but you can store the remaining anchovies in the fridge for a looooooong time. I just put the open can inside a small airtight container and keep it in the back of the refrigerator.
- Egg yolk: another nod to the classic Caesar dressing here. Don't be afraid of the raw yolk, it helps all the ingredients emulsify and gives the dressing a rich texture.
- Parmigiano Reggiano cheese: In the restaurant and the cookbook, the recipe calls for Pecorino Romano, which is a hard, sheep's milk cheese that has a sharp flavor. I swapped in parmigiano because it is easier to find. You can use whichever cheese you prefer/can find easily. But please use the real thing, preferably grated yourself on a box grater. Pre-grated cheese seems to dry out faster, so if you grate it yourself, the flavor and texture will be so much better!
- Fresh basil, lemon juice, garlic, olive oil, Dijon mustard: The lemon juice acts as the acid in the dressing and will help soften the kale, the basil adds a bright, fresh flavor to contrast the anchovies.
- To make the dressing vegetarian: Either leave out the anchovies or swap the dressing for my basil vinaigrette recipe or this Dijon balsamic vinaigrette.
*Ingredients with measurements are listed in the recipe card below.
How to make the Barbuto kale salad
Adapted from the Barbuto Cookbook.
Step 1: Prep the kale
Wash the kale thoroughly and let it dry completely. Separate the leaves from the stem by grasping the leaves and fold them inward with one hand, and grasping the stem with the other hand. Pull hands away from each other at the same time.
Then roll up the leaves, and use a good chef's knife to slice them very thinly. The thin slices will allow the kale to break down more easily once the salad dressing is added. Put it into a large mixing bowl and set aside.
Step 2: Make the anchovy-basil paste for the salad dressing
Chop the basil and smash the garlic cloves with the side of your knife. Place them on a wooden cutting board with the anchovies.
Chop the garlic and anchovies along with the basil finely. Then turn the knife blade at an angle, steadying the tip of the blade with your other hand, and drag/scrape the edge of the blade.
Continue this repeatedly. Chop, chop, chop. Drag, drag. The oils from the anchovy and the garlic will start to release, creating a paste.
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A wooden cutting board is key
You MUST use a wooden cutting board for this part of the process. We're going to make a paste with the ingredients, and it just won't happen on a plastic board, I tested it with both. If you don't have one, instead of creating a paste, add all ingredients to a small food processor or blender and pulse until smooth.
Step 3: Whisk the dressing together
Add the paste to a small mixing bowl with the mustard, lemon juice, egg yolk and salt and whisk together. Slowly pour in the olive oil, whisking constantly, to form an emulsified dressing.
Step 4: Massage the dressing into the kale and let it rest
Pour half of the dressing over the bowl of kale and massage it! Use your clean hands—a cook's best tools—and get in there and rub the dressing into all of the kale leaves with your fingertips for about 2 minutes until they are well-coated. Season with a pinch of salt and black pepper.
Grate the cheese on a box grater, then sprinkle ยพ of it into the salad and toss together. Let the salad sit for a bit - up to one hour - to allow the flavors to come together. Top with the remaining cheese and breadcrumbs and serve.
Why massage kale?
So you're thinking okay, I want a kale salad, but do I really have to massage it? Well, no, but you'll certainly enjoy it more if you do.
Kale is very hardy, and on its own, it can be very unpleasant to chew on. But when the salad dressing is massaged into the kale it creates a chemical reaction. The acid and salt from the dressing react with enzymes in the kale leaves which allows them to soften into a lovely, tender texture.
Expert tips
- Let the kale dry completely before slicing: This ensures that the salad dressing will stick to it, and the dressing is what tenderizes the kale.
- Grate the cheese yourself: The texture and flavor will be so much better. Pre-grated dries out.
- Don't add all the salad dressing at once: You might need to use a bit more than half the salad dressing, depending on what kind of kale you are using. Start there and add a little more if you think you need it.
- Storage: You'll have some dressing left over. Store in an airtight container the fridge and use within 2-3 days.
Serving suggestions
You can serve this any time of year with almost any cuisine, but I think the flavors in this particular recipe it go especially well with Italian food. This would be a perfect side dish if you're making my Zucchini Parmesan or Roast Chicken with Tarragon and Lemon. Pair it with simple pastas like Red Wine Spaghetti or Penne with Gorgonzola Sauce.
Debra's Details: Quick, easy, classic Italian ingredients!
- Easy prep: Slice the kale, grate some cheese, make a dressing. That's it!
- Super quick: All the components are ready in about 15 minutes, then just let the massaged kale rest for a bit before serving.
- Anchovies and basil add richness, umami and Italian flavor.
- Simple swaps to make the dressing vegetarian.
- Serve with almost anything in any season, or add protein to make a complete meal.
More kale recipes
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Recipe
Barbuto Kale Salad with Lemon-Basil Dressing
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Ingredients
- 8 ounces kale (curly or tuscan)
- 8 fresh basil leaves
- 2 salt-cured anchovies (optional)
- 2 cloves garlic
- 1 egg yolk
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ½ cup extra virgin olive oil
- ½ cup freshly grated parmigiano reggiano cheese (or pecorino romano)
- 1 tablespoon toasted breadcrumbs (panko or homemade)
Instructions
- Remove the thick stem at the bottom of the kale (but not the center rib), roll up the leaves, and slice it very thinly. Put it into a large mixing bowl and set aside.
- Chop the basil and smash the garlic cloves with the side of your knife. Place them on a wooden cutting board with the anchovies.
- (NOTE: You must use a wooden cutting board for this part of the process, it doesn't work on a plastic one. If you don't have one, add all dressing ingredients to a food processor or blender and pulse until smooth.)Chop the garlic and anchovies along with the basil finely. Then turn the knife blade at an angle, steadying the tip of the blade with your other hand, and drag/scrape the edge of the blade through the mixture repeatedly. Chop, chop, chop. Drag, drag. The oils from the anchovy and the garlic will start to release, creating a paste.
- Add the paste to a small mixing bowl with the mustard, lemon juice, egg yolk and salt and whisk together. Then slowly pour in the olive oil, whisking constantly, to form an emulsified dressing.
- Pour half of the dressing over the bowl of kale and massage it together with your hands until all the leaves are well-coated. Add more if needed.
- Grate the cheese on a box grater, then sprinkle ¾ of it into the salad and toss together. Let the salad sit for a bit - up to one hour - to allow the flavors to come together. Top with the remaining cheese and breadcrumbs and serve.
Notes
- Grate the cheese yourself: The texture and flavor will be so much better. Pre-grated cheese dries out too easily.
- You won't use all the dressing: You might need a bit more than half the dressing, depending on what kind of kale you are using. Start there and add a little more if you think you need it.
- To store leftover dressing: Transfer to an airtight container and store in the fridge, use within 2-3 days.
- Adapted from The Barbuto Cookbook
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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