Ingredients
- 350g young tender kale
- 100g grated or shaved Parmesan
- FOR THE DRESSING
- 1 egg yolk
- 2tbs Dijon mustard
- Juice of 1 lemon
- 1tbs red wine vinegar
- 2 cloves of garlic, crushed
- 6 salted anchovies, chopped
- 50ml sunflower oil
- 50ml olive oil
- Salt and pepper
- FOR THE CRUNCHY BREADCRUMBS
- 100g breadcrumbs
- 3tbs olive oil
- 1 clove garlic, crushed
- ½tsp chilli flakes
- Salt and pepper
1 Preheat your oven to 180 degrees.
2 To make the dressing, whisk everything together until smooth and creamy.
3 For the crunchy breadcrumbs: place the breadcrumbs on a roasting tray with the olive oil, garlic, chilli, salt and pepper. Cook for 12-15 minutes, turning once or twice, until golden and crunchy.
4 Remove the stalks from the kale, wash and pat the leaves dry.
5 You can either chop the kale finely or pulse it in a food processor for a short time.
6 Add the dressing, breadcrumbs and Parmesan to the kale and serve on a platter for sharing.
