Kale with Anchovy-Garlic Dressing
In her cookbook, Deborah Madison specifies that this recipe be made with Tuscan kale, the dark, straight kale with puckery leaves that I've noticed most of our members tend to avoid. I leave it to you to choose your kale but I do recommend that you try this kale, even though it is the less familar of the kale varieties. Also called dinosaur kale or black kale, it has a rich, sweet flavour and a hearty texture that is great in soups, stir-fried or made into the ever-popular kale chip.
- 4 cups kale leaves , removed from stem and roughly chopped
- 3 tbsp plus 1 tsp olive oil
- Sea salt
- 1 large garlic clove
- 3 anchovies
- 1 tbsp aged red wine vinegar
- Scant 1 cup small , crisp croutons
- Parmesan cheese , for grating
Place kale in a large bowl. Pour 1 tsp of oil over the kale, sprinkle with 1/4 tsp salt, then squeeze the kale repeatedly with your hands until it glistens.
Pound the garlic with the anchovies in a mortar until mushy. Stir in the vinegar, then whisk in the remaining oil. Pour the dressing over the kale then toss well with your hands, again practically rubbing it into the greens. Add the croutons, toss again, then grate the cheese generously over all.