Kale Salad

  • 2 packed cups, chopped black kale
  • freshly grated Parmesan
  • Sliced almonds for garnish


  • 2 anchovy fillets
  • 1/2 clove garlic
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/3 cup white balsamic vinegar
  • 2/3 cup extra virgin olive oil
  • Salt and pepper to taste

In a blender, combine all vinaigrette ingredients, except olive oil, and process until smooth. Then, slowly drizzle in olive oil.

Place chopped kale In a large bowl and season with salt and pepper. Toss with the vinaigrette and plate. Finish with Parmesan and almond slices.