From the kitchen of Juliann Zoetmulder (President of WWFM)
- 1/4 cup lemon juice
- 1 tsp dijon mustard
- 8 anchovy filets
- 1 garlic clove
- 3/4 c olive oil
- 1/2 c parmesan cheese
- 1 hard boiled egg, finely diced
- Salt and pepper to taste
- 2 bunches of kale
- 1 T capers diced
- ¼ cup toasted pinenuts
Remove ribs from kale. Roll up kale in bunches and chiffonade or cut into small ribbons. Transfer to large bowl.
Blend first four ingredients until smooth. Stream olive oil with blender running. Transfer dressing to small bowl and add 1/4 cup of cheese.
Toss salad. Serve with diced egg, capers, pine nuts and sprinkle with parmesan.
