Valerie Bertinelli uses two different kinds of kale to give this salad an appealing hue and texture. Buttery pine nuts, a garlicky, lemony anchovy vinaigrette and a shower of grated parmesan adds tons of flavor.
Food Network's managing culinary producer Dana Beninati shows you how to make crispy-tender salmon in your skillet -- plus a crunchy, tangy and sweet kale salad to round out the meal.