The Food Lab: Better Home Cooking Through Science

from the Worcestershire, Parmesan, and anchovies (not one of the original ingredients, but widely accept ...

Wash the lettuce, and dry carefully by laying out on a paper towel–lined baking sheet. With clean hands, ...

necessary. Using a rubber spatula, transfer the mixture to a medium bowl. Whisking constantly, slowly d ...

While the croutons are hot, transfer to a large bowl and toss with the cheese to coat. MARINATED ...

major stems from a bunch of kale, then shredding the leaves into bite-sized strips. Some folks make ...

As kale sits dressed in oil it slowly softens, turning from tough to tender, until it is salad-ready. The r ...

opposed to fibrous and chewy. The difference was not so great that anyone rejected the unsoftened ...

To prepare kale for salad, start by cutting or tearing out the large central stems and ...

MARINATED KALE SALAD WITH CHICKPEAS AND SUMAC ONIONS NOTES: Like all kale salads, this one keeps ...

SERVES 4 1 pound (about 2 bunches) Tuscan or curly kale, tough stems removed and leaves roughly chopped (abo ...

refrigerator for up to 5 days; retoss before serving. MARINATED KALE SALAD WITH SHALLOTS AND KIDNEY BEA ...

before serving. ...

KALE CAESAR SALAD The idea of a kale Caesar salad is a natural extension of the marinated kale salad ...

...

SERVES 4 1 pound (about 2 bunches) Tuscan or curly kale, tough stems removed and leaves roughly chopped (abo ...

combine. Spread out on a rimmed baking sheet and bake until the croutons are pale golden brown and crisp, ...

Soaking onions doesn’t remove much pungency. ...

Rinsing under hot water is the best way to remove an onion’s bite, leaving behind just its sweetness. Let’s say ...

—perhaps if I’d used an unreasonably small amount of onion in an unreasonably large container it would ...

DRESSING Family #3: DAIRY-BASED DRESSINGS These dressings are by far the easiest to make, because dairy products, ...