A Kale Salad With a Nod to Caesar

Serves 2-4

Ingredients

• 8 anchovies, finely chopped

• 2 garlic cloves, minced

• 2 teaspoon Dijon mustard

• Zest and juice of 1 lemon

• ½ cup olive oil

• 2 cups finely grated Parmigiano-Reggiano 

• ½ teaspoon freshly ground black pepper

• 2 bunches lacinato kale, stems removed, thinly sliced 

• 3 tablespoons pine nuts, toasted, optional

Directions

1. Add the anchovies, garlic, mustard, and lemon zest and juice to a glass measuring cup and whisk to combine.

2. While whisking, slowly add the olive oil until emulsified. Add the Parmigiano-Reggiano  and black pepper and whisk to combine. 

3. Add the kale to a salad bowl or serving plate and use your hands to massage until the kale begins to soften, about 1 minute.

4. Add the dressing and toss to combine. Top with pine nuts, if using. Serve immediately.