Prep Time
10 min
Yields
4 servings
Courtesy of Chef Jonathan Waxman of Montecito Restaurant.
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ingredients
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
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directions
Step 1
Wash the and julienne the kale. Dry kale in a salad spinner. Place in a salad bowl.
Step 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.
Step 3
Pour dressing over the kale, enough to coat the leaves well. Sprinkle with cheese; toss together and serve.