Chef Vongerichten prepping his take on a Caesar salad. Keep on clicking for step-by-step instructions.
Pull the stem from your dinosaur kale before you slice it.
Super-thin threads of kale make for a pretty presentation (and easily-chewable bites.) Roll the kale leaves into cigars, then slice into shreds with a sharp chef's knife. Slice the mint the same way.
Slice the serrano pepper paper thin—no one wants a mouthful of fire.
Toast bread cubes (made finer in a food processor if desired) in olive oil until golden brown and crisp, then transfer to a paper-towel lined plate to drain.
Making the Dressing
Jean George's team uses a superpowered Vitamix blender, but you can also make the dressing in a regular food processor. Combine lemon juice, vinegar, garlic, anchovy, mustard, egg yolk, chili flakes, and cheese in the bowl of a food processor. Process until homogenous, about 10 seconds. With processor running, slowly drizzle neutral oil through feed tube, stopping the processor to scrape down sides as necessary until a smooth emulsion is formed.
Add dressing to salad
Combine sliced kale and mint in a large bowl with about 1/2 cup dressing. Toss to coat well and let sit around 3 minutes.
Arrange the dressed kale and mint in a serving bowl or platter. Top with sliced chili.
Sprinkle on the croutons.
The Final Product