Anchovy Kale Salad

Kale and Anchovy Salad

Anchovy Kale Salad- phase 1-4Serves 4

as adapted from Well and Good

1 small garlic clove, smashed
2 anchovies
sea salt
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.

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