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

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.

Paper thin
Paper thin

Slice the serrano pepper paper thin—no one wants a mouthful of fire.

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.

Plate
Plate

Arrange the dressed kale and mint in a serving bowl or platter. Top with sliced chili.

Garnish
Garnish

Sprinkle on the croutons.

The Final Product
The Final Product

Enjoy!

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.