Kale Salad Dressing

Hearty greens need a hearty dressing, and this tangy, creamy version does the trick. The acidity and salt help to tenderize the kale as it sits, while the anchovy and roasted garlic are a great match for the bitterness in the greens.
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  • Level: Easy
  • Total: 45 min (includes cooling time)
  • Active: 15 min
  • Yield: about 1 1/4 cups dressing (enough for 1 large bunch kale)
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Ingredients

6 cloves garlic, unpeeled

1/4 cup mayonnaise 

1/4 cup lemon juice 

2 teaspoons Dijon mustard 

2 teaspoons honey 

2 anchovy fillets, chopped 

Kosher salt and freshly ground black pepper 

2/3 cup extra-virgin olive oil 

1/3 cup grated Parmesan 

1 large bunch kale, stems removed, torn into bite-size pieces  

Directions

  1. Preheat the oven to 400 degrees F.
  2. Put the garlic cloves on a piece of foil and fold to wrap up. Put on a small baking sheet and roast until the garlic is completely softened and just beginning to brown, about 25 minutes. Carefully unwrap the foil and let cool.  
  3. When the garlic is cool enough to handle, peel the skins and transfer the cloves to a blender. Add the mayonnaise, lemon juice, Dijon, honey, anchovy, 1/2 teaspoon salt and a few cracks of black pepper and puree until smooth. With the blender running, stream in the olive oil until well combined and emulsified. Add the Parmesan and pulse just to combine.   
  4. Pour about 1/2 cup of the dressing into the bottom of a large mixing bowl. Add the kale and drizzle the top with another 1/2 cup of dressing. Using your hands, massage the dressing into the kale, coating all the pieces. Refrigerate for at least 30 minutes and up to 1 hour. Taste and season with additional salt, pepper or more dressing before serving.