Kale Salad with Anchovy Vinaigrette & Pecorino
- prep time10 min
- total time 10 min
- serves 4
Courtesy of Chef Jonathan Waxman of Montecito Restaurant.
1 lb(s) fresh kale
2 salt-cured anchovies, rinsed, deboned and fileted
3 cloves garlic, peeled and smashed
12 leaves basil
1 Tbsp Dijon mustard
juice of 1 lemon
3 oz extra virgin olive oil
1 oz grated Pecorino Romano cheese
1. Wash the and julienne the kale. Dry kale in a salad spinner. Place in a salad bowl.
2. On a cutting board mash together the basil, anchovies and garlic. Add the mustard and lemon juice and blend well. Drizzle in the olive oil and combine well.
3. Pour dressing over the kale, enough to coat the leaves well. Sprinkle with cheese; toss together and serve.