Adapted from a recipe by Tom Philpott, of Tom’s Kitchen on MotherJones.com. (Here’s a different recipe that’s also very good: Kale Apple Salad.)
- 1 bunch kale, stems removed and cut or torn into small pieces (about 1″ square)
- 2-4 olive oil packed anchovy filets, pulled from a jar
- 1 clove of garlic, the fresher the better
- Sea salt
- Freshly ground black pepper
- About a tablespoon fresh lemon juice
- 1/4 cup extra-virgin olive oil (adjust as needed – recipe calls for 1/2 cup)
- About a half cup of freshly grated Parmesan or other hard, flavorful cheese
Wash and rinse the torn kale pieces well. I use TJ’s vegetable wash and a salad spinner. Spin to dry.
Now make the dressing. Mince the garlic and anchovies into a paste on a cutting board, topping them with a bit of salt halfway through the process. Add the paste to a small bowl. Add the lemon juice to the paste, and whisk with a fork to incorporate. Now do the same with the olive oil. (Don’t fuss over achieving a perfect emulsion.)
Place half of the kale into a large bowl. Give the dressing a final stir and immediately pour half of it onto the kale in the salad bowl. Using your hands, massage it briskly into the chopped greens. Add the rest of the kale a handful at a time, massaging well and adding remaining dressing as needed. When the kale is evenly dressed and well massaged, add the cheese and a good grind of pepper, and taste for seasoning adding more salt (or dressing) if necessary. Let it marinate a while while you cook the rest of dinner.
Keeps well in the fridge for a day or two. The kale will continue to soften (which is not a bad thing).