I was so inspired by my meals at abc kitchen in New York that I wanted to recreate some of the delicious dishes I had for a dinner party. So, last night, Andre and I invited some of our nearest and dearest over for a little taste of ABC. The meal was a success and the recipes a breeze. I will be making the kale salad and kabocha squash toast over and over again for many dinner parties to come. Below you will find the recipe for the kale salad. It is out of this world.


kabocha squash and homemade ricotta toast with mint and maldon salt

kale salad with serrano, mint, and breadcrumbs

spaghetti al’limone

blood orange and satsuma mandarin sherbets



Serves 4 (Makes enough dressing for 8)

4 tablespoons fresh lemon juice
1 tablespoon lemon zest from 2 to 3 lemons
1 tablespoon red wine vinegar
1 small clove garlic, minced (about 1/2 teaspoon)
1 anchovy filet, finely chopped
1 tablespoon dijon mustard (I used Grey Poupon)
1 egg yolk
1/4 teaspoon red chili flakes
2 ounces Parmigiano Reggiano, grated on a microplane grater (about 2 cups)
3/4 cup neutral oil (such as safflower or canola)
1/2 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups finely diced sourdough bread, all crust removed, cut into very small pieces
12 ounces kale leaves, large stems removed, sliced into thin ribbons (I used Lacinato Kale)
1/2 cup fresh mint leaves, sliced into thin ribbons
1 serrano chili, thinly sliced

IMG_3844Combine lemon juice and zest, 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, about 20 seconds. If you do not have a food processor, feel free to use an immersion blender or a regular blender.

Transfer to a medium bowl. Whisking constantly, slowly drizzle in 1/2 cup olive oil. Season dressing to taste with salt and pepper. Refrigerate until ready to use.

To make the breadcrumbs, heat 2-3 tablespoons of olive oil in a non-stick skillet over medium heat. Add the breadcrumbs and stir to coat in the oil. Cook until golden, tossing and stirring constantly so they do not burn, 3-5 minutes. Transfer the toasted breadcrumbs to a paper towel lined plate and season with salt and pepper.



IMG_3852When you are ready to serve, combine the kale, finely chopped serrano pepper and mint in a large bowl. Add 1/2 of the dressing and toss to coat. Taste. If you need more dressing, add it now.  Taste. Season with salt and pepper. Let stand for 3-5 minutes before serving. Plate the salad and top with toasted breadcrumbs and a few thin pieces of the sliced chili.



Recipe from Serious Eats.