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

  Low sodium

  ½ cup, grated or 50g

Directions

1. Finely chop anchovy and set aside. Mince garlic and set aside.
2. Drop the egg yolk into a large mixing bowl. Add the lemon juice, mustard, garlic, and anchovy. Whisk briskly until the dressing is light and frothy. Slowly add the olive oil, whisking the whole time. Once everything is incorporated add the salt and pepper and set aside.
3. Cut the kale leaves to remove the large stem from the center. Slice the leaves in half lengthwise, then cut into thin ribbons.
4. Toss the kale in the bowl to coat it with dressing. Set aside for 10 minutes. The kale will become tender as it marinates.
5. Before serving, toss in the croutons and top with Parmesan cheese. Enjoy!

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