Kale Salad Anchoïade

For a brighter yet more rugged alternative to a classic Caesar.

Kale Salad Anchoïade

Anchoïade comes in many, many forms from a paste made with vinegar for dipping crudités to this version that uses lemons in place of vinegar and is a bit thinner so that it works as a salad dressing. One thing imperative to your anchoïade is - surprise - anchovies. Another "must-have" ingredient is raw garlic. Warning - this is not a first date salad.

If you love the salty anchovy quality of classic Caesar salads, but want something brighter, this is the salad for you.

What I like about pairing anchoïade dressing with kale is that its high acid and salt level helps soften the kale fibers. Be sure to massage the dressing into the leaves and allow the salad to sit for about 30 minutes before eating. Makes 2 servings.

  • 3 oil-packed anchovies, drained and chopped

  • 1 clove garlic, minced

  • Juice from one half of a lemon (about 1.5 tablespoons)

  • 2 tablespoons extra virgin olive oil

  • About 1/2 bunch kale (4 cups chopped), rugged stems discarded

  • Parmesan cheese

  • Croutons (optional, see below for instructions)

Add anchovy and garlic to lemon in a small glass jar and mash with a fork to form a paste. Add olive oil, cover jar and shake until dressing is emulsified.

Pour dressing over kale in a large bowl. Massage dressing into leaves with your fingers and allow to sit for 30 minutes to 1 hour.

Serve topped with shaved parmesan and croutons (optional).

For croutons: Chop or tear stale bread into small chunks, toss with olive oil and sea salt, spread on baking sheet in single layer and bake in a 450 degree oven for about 10-15 minutes, tossing halfway through.