Recipe by Chef Mario Hernandez
1 bunch of Cavolo Nero (Dino Kale), leaves removed from stem and set aside. Chop the stems into ¼ inch bite size pieces and blanch them in salted water until tender and completely dried. (Completely drying the leaves and stems will allow the dressing to properly adhere to the salad)
- ¼ cup of fried bread crumbs (we always use leftover bread for this)
- Parmigiano Reggiano to taste
- ¼ cup of capers, washed, completely dried and minced
- 1 sprig of spring garlic, minced and macerated in lemon juice for 5 minutes
- 2 heaping spoonfuls of quality mayonnaise (feel free to make your own! We have a toddler and wanted to avoid raw eggs, although we always use pastured eggs)
- Meyer lemon juice to taste
- Kosher salt and freshly ground black pepper to taste
- A splash of water to thin out the dressing (feel free to use wine if you’d like)
In a medium mixing bowl, mix the macerated spring garlic, the minced capers, mayonnaise, Meyer lemon juice, salt and black pepper, until it is fully incorporated.
In a larger mixing bowl, place the cavolo nero leaves, and stems. Add the salt and pepper directly to the kale and mix with your clean hands. Add the dressing to the bowl and continue mixing using your hands until all the leaves are well coated with the dressing. Taste and correct for seasoning. On a large plate, top with bread crumbs and grated Parmigiano Reggiano.
Serves: 2 (or 1 hungry farmer)
Mario is a Bay Area based chef who specializes in creating recipes using seasonal produce straight from the farms. He not only enjoys creating delicious dishes, but also has a knack for teaching others how to cook. Mario is the founder of The Order of the Fat Tongue - a collective of farmers, artists, chefs and musicians who support each other and their art. You can find them on Instagram and Facebook.