Kale Salad With Bagna Cauda Vinaigrette

Name: Kale Salad With Bagna Cauda Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 57 grams tin anchovies; 2 Tbsps capers; 2 garlic cloves; 3 Juice and zest of 1 lemon (about; 454 grams Dinosaur or Red Russian kale; 59 milliliters chopped toasted nuts (pecans, pine nuts, cashews), optional; 237 milliliters olive oil; 3 Tbsps unsalted butter

Kale Salad With Bagna Cauda Vinaigrette might be just the side dish you are searching for. One portion of this dish contains approximately 5g of protein, 10g of fat, and a total of 129 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 8. It is a good option if you're following a gluten free, primal, and pescatarian diet. If you have tin anchovies, cup olive oil, nuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Remove the thick stem from the center of the kale by carefully tearing away the bottom part of the leaves and then pulling up along the stem. The leaf should come away in tact, missing the center when the stem once was.Stack the kale leaves with the largest at the bottom, smallest at the top.

Ingredients you will need

Kale

Roll the leaves width-wise into a cigar. Turn the roll over so that the opening is touching the cutting board. Thinly slice the cigar the result will be beautiful ribbons of kale.In a large mixing bowl, toss the kale ribbons together with the dressing. Taste for seasoning and serve with nuts sprinkled on top, if using.In a small food processor or blender, combine the anchovies and oil from the tin, capers, garlic, and lemon zest and juice. Pulse until coarsely chopped.Meanwhile, melt the butter in a small saucepan or in the microwave.

Ingredients you will need

Lemon Zest

Anchovies

Seasoning

Butter

Capers

Garlic

Juice

Kale

Nuts

Roll

Cooking Oil

Equipment you will use

Food Processor

Cutting Board

Mixing Bowl

Microwave

Sauce Pan

Blender

Add the olive oil to the processor and puree until emulsified. Stream in the hot melted butter and pulse a few more times until combined. Taste for seasoning - the anchovies and capers can be salty, so you dont want to add more until the end.To serve, toss vinaigrette with raw kale, escarole, or spinach. Or serve alongside raw vegetables as a more traditional dipping sauce. Dressing can keep for up to a week in the fridge. Reheat slightly in the microwave before using.

Ingredients you will need

Dipping Sauce