Kale Ceasar Salad


2 tablespoons lemon juice
1 1/2 teaspoon Dijon mustard
4 anchovies, finely chopped
2 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 tablespoons grated Parmigiano-Reggiano cheese, plus more for garnish (about 1 ounce total)
1 (3-pound) bunch dino kale, stems and tough ribs removed, leaves thinly sliced


In a large bowl, whisk together lemon juice, mustard, anchovies and garlic. Slowly whisk in oil until combined and thickened. Whisk in salt, pepper and grated cheese. Add kale and toss for a few minutes to coat all leaves well. Use a vegetable peeler to make ribbons of cheese for topping the salad.

Nutritional Info:
Per Serving:130 calories (100 from fat), 11g total fat, 2g saturated fat, 5mg cholesterol, 310mg sodium, 6g carbohydrate (1g dietary fiber, 0g sugar), 4g protein

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