Anchovy Kale Salad
Anchovy Kale Salad- phase 1-4, Serves 4
as adapted from Well and Good
1 small garlic clove, smashed
1/4 Meyer (or regular) lemon
2 tablespoons olive oil
4 tablespoons Walden Farms Italian dressing
1/4 small red onion, very thinly sliced
1/4 teaspoon fresh thyme leaves
6 cups packed dinosaur (lacinato) kale, ribs removed, and torn into smallish pieces before measuring
1. In a mortar and pestle, mash the garlic and anchovy with a pinch of salt to a paste. Blend in the juice from half a Meyer lemon. Then beat in the olive oil, and dressing. It should semi-emulsify; don’t worry if it doesn’t.
2. In a small bowl, combine the onion and thyme leaves with a large pinch of salt, then rub the salt into the onions using your hands. Let sit for 10 minutes.
3. Put the kale in a large bowl. Add the onion and thyme. Pour in half the dressing and using your hands, mix the greens — really get in there and work the salad; you should almost knead the greens so they break down a bit and the dressing fully coats the leaves. Taste and add more salt, lemon juice, or dressing, as needed. Let the salad sit for 15-20 minutes. Taste and adjust once more. Then spread on a platter and serve.