Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
All the Colors of the Rainbow
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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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 251
- Total Fat
- 21 g
- Saturated Fat
- 4 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 10 g
- Cholesterol
- 9 mg
- Sodium
- 324 mg
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 251
- Total Fat
- 21 g
- Saturated Fat
- 4 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 10 g
- Cholesterol
- 9 mg
- Sodium
- 324 mg
Ingredients
Directions
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21m
Easy
CLASS
- Preheat the oven to 350 degrees F.
- Spread the pine nuts on a rimmed baking sheet and bake until lightly toasted, about 5 minutes.
- 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.
- 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.
- 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.
