Prep Time: 25 Minutes
Yield: Serves 4
Prep Time: 25 Minutes
Yield: Serves 4
Shared by Greg Martellotto, Martellotto Wine Productions. Pair with their 2015 Pinot Grigio.
1/4 cup fresh lemon juice
8 anchovy fillets packed in oil, drained
1 garlic clove
½ tsp red pepper flakes
1 tsp Dijon mustard
3/4 cup extra virgin olive oil
1/2 cup finely grated Parmesan, divided
Kosher salt and freshly ground black pepper
2 hard boiled eggs (optional)
14 oz Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)
Preparation
Note: The dressing can be made up to two days ahead. Keep chilled.
Combine the first 5 ingredients in a blender; purée until smooth.
With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper.
Cover and chill.
Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and chopped hard boiled eggs.