1 Anchovy Anchovy
1 Clove Garlic
1 Large yolk (separated from white) Egg Yolk
2 Tsp Lemon Juice
2 Tsp Dijon Mustard
3 Tbsp Olive Oil
2 Dash Salt
2 Dash Pepper
4 Cup, chopped Kale
1 1/2 Cup Croutons
1/2 Cup, grated Parmesan Cheese
Finely chop anchovy and set aside.
Mince garlic and set aside.
Drop the egg yolk into a large mixing bowl.
Add the lemon juice, mustard, garlic, and anchovy.
Whisk briskly until the dressing is light and frothy.
Slowly add the olive oil, whisking the whole time.
Once everything is incorporated add the salt and pepper and set aside.
Cut the kale leaves to remove the large stem from the center.
Slice the leaves in half lengthwise, then cut into thin ribbons.
Toss the kale in the bowl to coat it with dressing.
Set aside for 10 minutes.
The kale will become tender as it marinates.
Before serving, toss in the croutons and top with Parmesan cheese.