Slideshow: How to Make Jean-Georges Vongerichten's Kale Salad

Jean Georges
Jean Georges
Chef Vongerichten prepping his take on a Caesar salad. Keep on clicking for step-by-step instructions.
Stem Removal
Stem Removal
Pull the stem from your dinosaur kale before you slice it.
Chiffonade
Chiffonade
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.
Blotting
Blotting
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
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
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.
Garnish
Garnish
Sprinkle on the croutons.
The Final Product
The Final Product
Enjoy!