Kale Salad with Garlic-Anchovy Dressing

	Salad Ingredients:
1 medium head	Kale, washed and cut into 2" pieces
1 small head	Cabbage, chopped into 1" pieces
2 large	Apples, chopped into 1/2" pieces
¼ cup	Finely grated pecorino cheese
	Dressing Ingredients:
5 - 6 cloves	Garlic
1 tablespoon	Capers, drained
1 tablespoon	Anchovy filets packed in oil, rinsed and squeezed of excess oil
1 slightly heaping tablespoon	Dijon mustard
2 tablespoons + 2 teaspoons	Fresh lemon juice
½ cup	Neutral vegetable oil (safflower, canola, grapeseed, or light olive oil)
¼ cup	Clif Family Kitchen Extra Virgin Olive Oil
2 - 3 dashes	Asian 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.

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