Kale And Anchovy Salad – a delicious recipe with garlic, anchovies, Kosher salt, lemon, olive oil, red onion. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a mortar and pestle, mash the garlic and anchovy with a pinch of salt to a paste. Blend in the juice from half a Meyer lemon. Then beat in the olive oil. It should semi-emulsify; don't worry if it doesn't.
2
In a small bowl, combine the onion and thyme leaves with a large pinch of salt, then rub the salt into the onions using your hands. Let sit for 10 minutes.
3
Put the kale in a large bowl. Add the onion and thyme. Pour in half the dressing and using your hands, mix the greens -- really get in there and work the salad; you should almost knead the greens so they break down a bit and the dressing fully coats the leaves. Taste and add more salt, lemon juice, or dressing, as needed. Let the salad sit for 15 to 20 minutes. Taste and adjust once more. Then spread on a platter and serve.
210
kcal
Calories
16
g
Fat
16
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 small garlic clove, smashed, 2 anchovies, Kosher salt, 1/2 Meyer (or regular) lemon, and more.
Yes, Kale And Anchovy Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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