- 300g Misfit Kale – stems removed & thoroughly washed!
- 25g Parsley - roughly chopped
- 3 anchovy fillets in extra virgin olive oil, drained
- ½ garlic clove
- ¾ tsp dijon mustard
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice, or more to taste
- 60g toasted flaked almonds (or any nuts you have at home!)
- 50g parmesan, finely grated
- Combine the anchovies, garlic, mustard & lemon juice in a blender; purée until smooth. With the blender still running, slowly add the oil, drop by drop, to make a creamy dressing.
- Transfer dressing to a bowl and stir in half your parmesan. Season to taste with cracked black pepper; and add some more lemon juice too, if you like! Cover and chill.
- Roughly tear (or chop) the kale leaves and toss in a bowl with 2/3 of the dressing; make sure you’re nice and rough, so you break and bruise the leaves slightly! (this tenderises them). Set aside for a few minutes to soften further.
- Throw in your parsley, almonds and parmesan and drizzle with the remaining dressing before serving. You can even add in some bread croutons to bring your extra A game! BOOM!
