Sort ingredients
christinabijou
QR Code
Listen
Pdf
Peel and mince garlic clove. Sprinkle ¼ teaspoon salt over the garlic and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic paste into a food processor or blender. Add anchovies, ¼ cup oil, ¼ cup cheese, lemon juice, Dijon and pepper and puree until smooth and pale yellow, about 30 seconds.
Remove and discard thick ribs and stems of kale and tear or chop into bite-size pieces. Wash and spin dry in a salad spinner.
Place kale in a large bowl and drizzle with the remaining 2 teaspoons oil. Using clean hands massage until the leaves are softened and dark green, about 1 minute.
Pour the dressing and some of the remaining cheese over the kale and toss to coat.
Add croutons and cheese and toss to combine. Add additional salt and pepper to taste if desired. Divide among 4 plates to serve.