Kale Salad with Garlic-Anchovy Dressing

Salad Ingredients:
1 medium headKale, washed and cut into 2" pieces
1 small headCabbage, chopped into 1" pieces
2 largeApples, chopped into 1/2" pieces
¼ cupFinely grated pecorino cheese
Dressing Ingredients:
5 - 6 clovesGarlic
1 tablespoonCapers, drained
1 tablespoonAnchovy filets packed in oil, rinsed and squeezed of excess oil
1 slightly heaping tablespoonDijon mustard
2 tablespoons + 2 teaspoonsFresh lemon juice
½ cupNeutral vegetable oil (safflower, canola, grapeseed, or light olive oil)
¼ cupClif Family Kitchen Extra Virgin Olive Oil
2 - 3 dashesAsian fish sauce

 

Mash the garlic, capers and anchovies together, either in a mortar with a pestle or on a cutting board with a chefs’ knife. Transfer to a bowl if not using a mortar.

Add the mustard and lemon juice, stir to mix well.

Measure the two oils into a cup measure with a pouring spout. Slowly pour a thin stream of oil into the dressing ingredients as you stir vigorously with the pestle or whisk to create an emulsion.

Once emulsified, add a few dashes of fish sauce and whisk until incorporated, taste for seasoning.

To assemble the salad, mix the kale, cabbage, and apples. Liberally dress with garlic-anchovy vinaigrette coating all ingredients evenly and sprinkle with pecorino.


Copyright 2003-2017 by Savor California. All rights reserved.