Ingredients

2 tablespoons lemon juice
1 1/2 teaspoon Dijon mustard
4 anchovies, finely chopped
2 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 tablespoons grated Parmigiano-Reggiano cheese, plus more for garnish (about 1 ounce total)
1 (3-pound) bunch dino kale, stems and tough ribs removed, leaves thinly sliced

Directions
In a large bowl, whisk together lemon juice, mustard, anchovies, and garlic. Slowly whisk in oil until combined and thickened. Whisk in salt, pepper, and grated cheese. Add kale, and toss for a few minutes to coat all leaves well. Use a vegetable peeler to make ribbons of Parmigiano-Reggiano for topping the salad.

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