This was a favorite salad at my restaurant Felidia, that Chef Fortunato Nicotra would always make. It was one of our best-selling salads, and it became part of our family meals at home. My grandkids love it. The soft texture of the avocado and the crunchy nuts create a playful medley in your mouth. My granddaughter Olivia made this salad her own, and often makes it for herself. She gives kale a good massage before she tosses the salad.
Serves 4-6
INGREDIENTS
- 2 large eggs, hard-boiled
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, crushed and peeled
- Kosher salt
- ¼ cup extra-virgin olive oil
- 1 large bunch curly kale, leaves stripped from the stems, washed, spun dry, cut into thin ribbons
- 2 ripe avocados, peeled, sliced
- ½ cup pistachios, toasted, coarsely chopped
TO PREPARE
STEP ONE. Halve the eggs. Coarsely chop the whites and set them aside. Put the yolks in a mini–food processor, and add the vinegar, mustard, garlic, and 1/2 teaspoon salt. Pulse to make a paste. With the processor running, add the olive oil in a slow, steady stream to make a smooth, thick dressing.
STEP TWO. Put the kale in a large serving bowl. Drizzle it with a couple tablespoons of the dressing, season with ½ teaspoon salt, and massage with your hands for a minute or so, to wilt the leaves slightly. Let the kale rest for 15 minutes.
STEP THREE. Add the egg whites, avocados, and pistachios. Toss well, and serve.
