Purple and Green Kale Salad with Lemon Anchovy Vinaigrette

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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

2 tablespoons pine nuts

1 bunch purple or red kale, stems removed 

1 bunch lacinato kale, stems removed 

1 oil-packed anchovy fillet, minced

1 clove garlic, minced

Juice of 1 lemon (about 2 tablespoons) 

Kosher salt and freshly ground black pepper 

1/4 cup extra-virgin olive oil 

1/3 cup grated Parmesan 

Torn fresh purple basil leaves, for garnish

Directions

  1. Preheat the oven to 350 degrees F.
  2. Spread the pine nuts on a rimmed baking sheet and bake until lightly toasted, about 5 minutes.
  3. Fill a large bowl or pot with very hot tap water. Add the kale and stir for a few seconds just to slightly soften the leaves. Drain and squeeze well to dry. Gather and stack the kale leaves on top of each other on a cutting board, roll them up and thinly slice.
  4. Mash the anchovy and garlic to a paste on a cutting board with the flat side of a knife. Transfer to a small bowl and add the lemon juice, 1/4 teaspoon salt and a few grinds of pepper. Whisk in the olive oil.
  5. Toss the kale with the Parmesan and pine nuts in a salad bowl. Add just enough vinaigrette to coat, tossing well to combine. Top with the basil.