At Elizabeth Falkner’s Corvo Bianco, it’s tough to choose which is sexier: the space or the food. The kale salad had us at hello, with three different preparations – raw, blanched, and fried. We salute any dish that encourages cravings for healthy greens, and since kale is ranked number two on the ANDI scale for nutrient density, we can’t seem to get enough of a fix.

Yield: 6 servings

For blanched kale:

Bring 5 quarts of water to a boil, and season aggressively with salt. Add kale, and stir. Fill a large bowl with ice water. Cook kale until just tender, about 4–5 minutes, strain, and add kale to bowl with ice. When kale is chilled, strain again. Add 2 tbsp olive oil to a sauté pan on medium-low heat. Add shallots, and sauté until light golden brown. Add blanched kale to pan, and mix well.

Preheat oven to 375˚F. Line a baking sheet with parchment. Spread bread on baking sheet so it’s an even layer. Bake until bread is golden brown, about 5 minutes. When cool, transfer to a food processor fitted with a metal blade. Pulse until crumbs are desired consistency. Set aside.

For raw kale:

Add anchovies to a medium bowl, and mash with a whisk or fork. Add garlic, lemon juice, sherry vinegar, and mustard. Whisk well, and season with pepper. Slowly drizzle in oil, whisking constantly. Cover, and refrigerate.

For fried kale:

Add 3 inches olive oil to a saucepan on high heat. When oil reaches 370˚F degrees, add kale. Cook 1–2 minutes, until crispy. Drain on paper towels, and season with salt immediately.

To assemble salad:

Gently toss raw kale in vinaigrette. Taste and adjust seasoning, if necessary.  Add to serving plate. Add blanched kale and fried kale to plate. Sprinkle breadcrumbs, pecorino, and almonds on top, and serve immediately.