- 2½ Tbsp fresh lemon juice and 2 tsp lemon zest (from 1 lemon)
- 1 Tbsp red wine vinegar
- 2 tsp anchovy paste
- 1/2 tsp garlic powder
- 2 tsp Dijon mustard
- 1 egg yolk
- 1/4 tsp red chili flakes
- 1½ cups (4 oz) shredded Parmesan cheese, divided
- 3/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- sea salt and freshly ground black pepper
- 8 oz (1 large bunch) kale leaves, stems removed, sliced into thin ribbons (12 cups)
- 1/4 cup fresh mint leaves, sliced into thin ribbons
- Preheat oven to 400°F (200°C) and position an oven rack in the center of the oven. Line a baking sheet with parchment paper; set aside.
- In a food processor or blender, combine the lemon juice and zest, vinegar, anchovy paste, garlic powder, mustard, egg yolk, chili flakes, and three-quarters of the cheese. Process until combined, about 10 seconds. With the processor running, slowly drizzle in 1/2 cup of the olive oil, stopping to scrape down sides as necessary, until mixture is smooth and emulsified, 20 to 30 seconds. Transfer the dressing to a medium bowl.
- Whisking constantly, slowly drizzle the remaining 1/4 cup of the olive oil and 3 tablespoons warm water into the dressing. Season with 1/2 teaspoon salt and 1/4 teaspoons pepper. Set aside.
- On the parchment-lined baking sheet, make 12 (1 Tablespoon-size) piles of the remaining Parmesan cheese, spacing them 2 inches apart. Bake until the cheese crisps are nicely bubbly and the edges are golden but not browned, 5 to 6 minutes. Let them cool for 3 minutes, then slide them onto a wire rack to cool completely.
- To serve, combine the kale and mint in a large bowl. Add the dressing and toss to coat and let sit for 3 minutes. Break the Parmesan crisps into smaller pieces, sprinkle them over the salad, and serve immediately.
This is ridiculously delicious and easy! Looks and tastes like restaurant quality. It will become one of my go-to salads.