Kale Salad with Creamy Anchovy Dressing 

Kitchen Concoctions: www.kitchen-concoctions.com 

Prep Time: 15 minutes Serves: 4

1 tablespoon milk

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 tablespoon plus

1 teaspoon lemon juice

½ cup mayonnaise

1/2-3/4 anchovy paste

1 clove garlic, minced

¼ teaspoon black pepper (or to taste)

1/8 teaspoon salt (or to taste)

1 bunch kale croutons (store bought or homemade), as needed for serving

Parmesan cheese, as needed for serving

Separate the leaves of kale from the stems. Discard the stems. Place leaves in a large bowl. Cover with cold water and soak the leaves for 10 minutes.

In a medium mixing bowl, stir together the milk, Dijon mustard, Worcestershire sauce, lemon juice, mayonnaise, anchovy paste and garlic. Season to taste with black pepper and salt. Set aside.

Remove the kale leaves from the water. If there is a lot of grit left in the bowl, repeat the soaking process until water is clean. Dry cleaned and rinsed kale leaves thoroughly on paper towels or using a salad spinner.

Tear kale leaves into bite size pieces. Place the kale in a clean, large mixing bowl or salad bowl. Drizzle dressing over kale and toss to combine. Serve salad topped with croutons and Parmesan cheese.

Adapted from Cooking Planit