I love Cooking Light magazine. And this recipe is just one of the many reasons.
This dressing and how it is served is the inspiration of the magazine editor, Hunter Lewis. In his “note from the editor” in the May 2017 issue, Mr. Lewis writes that when he serves this salad, quote “even after I’ve spent hours smoking a pork shoulder or roasting a prime rib for a dinner party; it’s this dressing that friends ask me to send them the next day.”
So far be it from me to question Mr. Lewis’s friend’s judgement. So I gave the salad a try. And – oh my! This is now one of the best ways I know to eat kale. (Not that it’s a task to get me to eat my kale. I love kale almost any old way. OK, I haven’t had a kale smoothie or whatever they call those green drinks that are supposed to be good for you. I feel I’m still too young to start ingesting my vegetables in blendered form. I’m saving that for when I get really old and necessity dictates that I no longer chew my food!)
I first made this salad for a Carr family dinner a month or so ago and my sister-in-law Katie was especially fond of it. Everyone else at table enjoyed it too, so of course I had to share it with you all. So I put the recipe in a safe place so I wouldn’t forget to publish it at my earliest convenience. Need I explain further? Of course I forgot all about it until last evening when again the Carr family sat down to dinner and Katie asked if I had published the recipe. I automatically assumed I had, because my intension was to do so. But when I checked this morning, no such recipe existed on my blog. (It’s terrible when you can’t remember something as simple as whether or not you posted a recipe! Makes me wonder what else is escaping my notice. Anyone else over the age of required distributions from your IRAs having the same problem? If so, please let me know so I can accept my fate with equanimity. But enough about the trials and tribulations of aging, and back to this delightful recipe.
Now I know this dressing is perfect with kale, but I see no reason why it wouldn’t be just as delicious over an assortment of salad greens or drizzled over sliced heirloom tomatoes. So do not hesitate. Prepare this dressing and get ready for a fantastic treat.
And Mr. Lewis, please accept my thanks for sharing this recipe with all of us.
Your devoted fan, Patti
- 4 anchovy fillets
- 2 garlic cloves
- 2 T. drained capers
- 1 T. Dijon mustard
- ¼ tsp. crushed red pepper flakes
- ¼ tsp. ground cumin
- ¼ tsp. kosher salt
- freshly ground black pepper
- grated rind and juice of 2 lemons
- ½ c. extra-virgin olive oil
- 2 bunches shredded lacinato or curly kale (or a combination)
- 1 c. finely grated Parmesan cheese
Chop anchovy fillets, garlic, and capers in a mini food processor (or blender). Add the Dijon mustard, red pepper flakes, cumin, salt, pepper, lemon rind and juice, and olive oil; process for 1 minute. Adjust seasoning. (Not too much salt. Remember, the Parmesan will also add salt to the mix.)
Place kale and Parmesan in a salad bowl. Toss with enough dressing to coat the leaves. (Do not overdress the salad.) Refrigerate leftover dressing.