Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
Export 10 ingredients for grocery delivery
Step 1
Drain and debone the anchovies, set them aside
Step 2
Pat the basil leaves dry and roll them like a cigar
Step 3
Rinse the kale under running water and dry it in a salad spinner
Step 4
Once the kale has dried, place it on a wooden cutting board and slice it into thin strips
Step 5
Place the kale into a bowl and keep it cold, wipe the cutting board dry
Step 6
Finely mince the basil over the cutting board, adding garlic and anchovies to it so that a paste is formed
Step 7
In a separate bowl mix the basil, mustard, egg yolk, garlic paste, sea salt, vinegar, and lemon juice
Step 8
Whisk the mixture well while pouring in the oil, the emulsion should break
Step 9
Pour ½ cups (4 ounces) of the dressing over the chilled kale leaves, making sure the leaves are entirely coated, save the rest of the dressing for another day
Step 10
Crush the kale and dressing with your hands, this is an integral part of the recipe
Step 11
Season with salt and pepper
Step 12
Toss cheese and breadcrumbs into the bowl
Step 13
Give the salad a good toss and serve within an hour!
Step 14
Cutting the greens on a wooden cutting board is advised
Step 15
We recommend crushing the kale and dressing with your hands, this will activate the enzymes from the kale which will create a magical flavor with the dressing
Step 16
You can store the kale salad in an airtight container for 2 days