This kale salad recipe is very quick and simple. Pour remaining dressing into a container, cover, and refrigerate up to 2 weeks.
- ½ cup lemon juice
- 2 anchovy fillets
- 2 cloves garlic, peeled
- ½ teaspoon Dijon mustard
- ½ cup olive oil
- ¼ teaspoon salt
- ground black pepper to taste
- 6 cups kale leaves
- 1 cup croutons
- ¼ cup grated Parmesan cheese
- Step 1
Combine lemon juice, anchovies, garlic, and mustard in a blender or food processor fitted with a steel blade. Process until thoroughly combined. Pour in olive oil very gradually through the feed tube while machine is running, first 1 tablespoon at a time, then gradually increasing the amount. Season with salt and pepper.
Stack and bunch the kale leaves together on a cutting board and cut across the stack into skinny slivers.
Place the kale, croutons, and Parmesan cheese in the bowl and drizzle with about a 1/4 of the dressing. Toss and taste the salad and add more dressing if desired, then toss again.
Nutrition data for this recipe includes the full amount of dressing ingredients. The actual amount of dressing consumed will vary.
Per Serving: 362 calories; protein 6.8g; carbohydrates 17.6g; fat 31.1g; cholesterol 6.1mg; sodium 437.3mg.