Kale Salad with Parmesan, Almonds & Anchovy Dressing

300g Misfit Kale – stems removed & thoroughly washed!
25g Misfit Parsley - roughly chopped
3 anchovy fillets in extra virgin olive oil, drained
½ garlic clove
¾ tsp dijon mustard
2 tbsp extra virgin olive oil
2 tbsp lemon juice, or more to taste
60g toasted flaked almonds (or any nuts you have at home!)
50g parmesan, finely grated

1. Combine the anchovies, garlic, mustard & lemon juice in a blender; purée until smooth. With the blender still running, slowly add the oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in half your parmesan. Season to taste with cracked black pepper; and add some more lemon juice too, if you like! Cover and chill.
2. Roughly tear (or chop) the kale leaves and toss in a bowl with 2/3 of the dressing; make sure you’re nice and rough, so you break and bruise the leaves slightly! (this tenderises them). Set aside for a few minutes to soften further.

3. Throw in your parsley, almonds and parmesan and drizzle with the remaining dressing before serving. You can even add in some bread croutons to bring your extra A game! BOOM!

 

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