- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 507
- Total Fat
- 43 g
- Saturated Fat
- 11 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 19 g
- Cholesterol
- 38 mg
- Sodium
- 837 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 507
- Total Fat
- 43 g
- Saturated Fat
- 11 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 19 g
- Cholesterol
- 38 mg
- Sodium
- 837 mg
Ingredients
Directions
- Stem the kale and cut it into a chiffonade. Wash and dry thoroughly, then add to a large bowl.
- Combine the Parmesan, mayonnaise, olive oil, Worcestershire sauce, garlic, anchovies, lemon zest and juice in a large bowl and whisk until smooth. Taste, then add salt and pepper if needed. Pour the dressing over the kale and toss until coated. Serve immediately, or refrigerate for up to 3 hours.
