For the Dressing

1 egg yolk
5 large cloves of garlic
1 can good anchovies, (and their oil)
1 shallot chopped fine
Zest and juice of two lemons
½ C grated parmesan cheese
1 ½ C vegetable oil

For the Salad

1 Bunch dinosaur or curly kale

Special Equipment



Rinse, dry and chop the raw kale. Gently massage leaves to soften them up a bit – just until the leaves take on a darker green color, only a few minutes. Set aside.

In a blender, or with a stick blender, pulse the yolk, anchovies (reserve the oil), garlic, and shallot. Add juice and zest.

Slowly incorporate oils, and blend until creamy. Finally, blend or stir in the parmesan, and check for seasoning with salt and lots of black pepper.

Let sit for at least 30 mins for the flavors to get delicious. Toss with fresh raw kale and good crutons. (Home made is best!)

*Makes plenty of dressing – you can keep it in your refrigerator for up to three days and enjoy on just about anything!

[print-button target=’div#print’]