KALE "CAESAR" SALAD

Kale

Provided by Michael Symon : Food Network

Time 10m

Yield 6 servings

Number Of Ingredients 14

Ingredients

5 cups shredded baby kale
3 breakfast radishes, thinly sliced
1 fennel bulb, thinly sliced
1/4 cup extra-virgin olive oil
Juice and zest of 1 lemon
Kosher salt
Kosher salt
1 clove garlic, peeled
1 oil-packed anchovy fillet
1 egg yolk
About 1 tablespoon extra-virgin olive oil
1/2 cup toasted breadcrumbs
1/4 cup grated Parmesan
1/4 cup chopped fresh parsley

Steps:

For the salad: In a large mixing bowl, combine the kale, radishes and fennel. Add the olive oil, lemon juice, zest and a pinch of salt, and toss to combine. Set aside.
For the dressing: Add a pinch of salt to a large wooden salad bowl. Rub the inside of the bowl with the garlic clove, using the salt as an abrasive. Add the anchovy and mash with the back of a spoon. Add the yolk and olive oil, and whisk to combine. Add the kale mixture to the dressing and toss to coat.
For the topping: Mix the breadcrumbs with the Parmesan and parsley, and sprinkle on top of the salad.

Nutrition Facts : Calories 198, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 40 milligrams, Sodium 585 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 7 grams, Sugar 1 grams