Kale Anchovy Salad

Ingredients

• Anchovy

  Fish, european, canned in oil, drained solids

  1 anchovy or 4g

• Garlic

  Raw

  1 clove or 3g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Lemon juice

  Raw

  2 tsp or 10g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, black

  2 dash or 0.2g

• Kale

  Raw

  4 cup, chopped or 268g

• Croutons

  Seasoned

  1 ½ cup or 60g

• Parmesan cheese

  Shredded

  ½ cup or 40g

Directions

1. Finely chop the anchovy and mince the garlic, then set them aside.
2. In a large mixing bowl, combine the egg yolk, lemon juice, mustard, garlic, and anchovy. Whisk briskly until the dressing is light and frothy. Gradually add the olive oil while continuing to whisk. Season with salt and pepper, then set aside.
3. Remove the large stems from the kale leaves, slice them in half lengthwise, and cut into thin ribbons.
4. Toss the kale with the dressing in the bowl and let it sit for 10 minutes to tenderize.
5. Just before serving, add the croutons and top with grated Parmesan cheese. Enjoy!

Similar Foods

• Cherry Tomato, Dill, & Anchovy Salad
• Spanish Anchovy, Fennel, and Preserved Lemon Salad
• Raw Mustard Greens Salad with Gruyre and Anchovy Croutons
• Kale Caesar Salad with Cornbread Bits
• Kale Salad
• Autumn Kale Salad