Kale Salad With Buttermilk Anchovy Dressing

  1. Blend all ingredients on high to combine. Add additional salt or anchovies to taste.
  2. Put cleaned kale in a large bowl and add a decent amount of the dressing (2 or 3 tablespoons). Massage the kale well, until it has begun to soften.
  3. Add in the dill, parsley, and green onions. Toss to combine.
  4. Fill a medium saucepan halfway with cold water. Stir in thernbaking soda and bring to a boil.
  5. When water is at a rolling boil, reduce to a simmer and gentlyrnadd eggs one by one.
  6. Allow to continue to simmer for 5 to 6 minutes, depending onrndesired doneness/runniness.
  7. Remove from heat and rinse under cold water for 30-60 seconds.
  8. Peel eggs under cold running water and set aside.
  9. Plate the salads and top with rolls of the smoked salmon, choppedrnherbs and green onions.
  10. Top with a halved (lengthwise) soft boiled egg and freshly cracked black pepper. Add additional dressing if desired!

dressing, clove garlic, lemon, lemons, buttermilk, anchovy filets, romano, egg yolks, extra virgin olive oil, pink, salad, bunches of lacinato kale, green onion, fresh dill, fresh parsley, salmon, eggs, baking soda

Taken from food52.com/recipes/20913-kale-salad-with-buttermilk-anchovy-dressing (may not work)

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