Kale Salad With Buttermilk Anchovy Dressing Recipe

Name: Kale Salad With Buttermilk Anchovy Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 3 large clove garlic; the zest of 1 medium organic lemon (on micro plane); 2 medium organic lemons, juiced; 1/2 cup buttermilk (we used Kalona SuperNatural 2%); 5 anchovy filets; 1/2 cup grated, packed Pecorino Romano (grated on the widest side of a box grater); 4 egg yolks (pastured eggs if possible); 1/4-1/2 cups extra virgin olive oil; 1/4 teaspoon pink Himalayan salt; Salad; 2 medium bunches of lacinato kale (chiffonade or tear with stems removed, rinsed and drained, preferably with a salad spinner); 1/2 bunch green onion (roots removed and outer layer peeled, thinly sliced); 1/4 cup fresh dill, cleaned and stemmed, roughly chopped; 1/4 cup fresh parsley, cleaned and stemmed, roughly chopped; Smoked wild King salmon - about 1/8th lb. per person; 4-6 pastured eggs (1 or 2 per person); 1 teaspoon baking soda

Servings: persons

Dressing
3 large clove garlic
the zest of 1 medium organic lemon (on micro plane)
2 medium organic lemons, juiced
1/2 cup buttermilk (we used Kalona SuperNatural 2%)
5 anchovy filets
1/2 cup grated, packed Pecorino Romano (grated on the widest side of a box grater)
4 egg yolks (pastured eggs if possible)
1/4-1/2 cups extra virgin olive oil
1/4 teaspoon pink Himalayan salt
Salad
2 medium bunches of lacinato kale (chiffonade or tear with stems removed, rinsed and drained, preferably with a salad spinner)
1/2 bunch green onion (roots removed and outer layer peeled, thinly sliced)
1/4 cup fresh dill, cleaned and stemmed, roughly chopped
1/4 cup fresh parsley, cleaned and stemmed, roughly chopped
Smoked wild King salmon - about 1/8th lb. per person
4-6 pastured eggs (1 or 2 per person)
1 teaspoon baking soda

1
["Blend all ingredients on high to combine. Add additional salt or anchovies to taste.", "Put cleaned kale in a large bowl and add a decent amount of the dressing (2 or 3 tablespoons). Massage the kale well, until it has begun to soften.", "Add in the dill, parsley, and green onions. Toss to combine.", "Fill a medium saucepan halfway with cold water. Stir in the
2
baking soda and bring to a boil.", "When water is at a rolling boil, reduce to a simmer and gently
3
add eggs one by one.", "Allow to continue to simmer for 5 to 6 minutes, depending on
4
desired doneness/runniness.", "Remove from heat and rinse under cold water for 30-60 seconds.", "Peel eggs under cold running water and set aside.", "Plate the salads and top with rolls of the smoked salmon, chopped
5
herbs and green onions.", "Top with a halved (lengthwise) soft boiled egg and freshly cracked black pepper. Add additional dressing if desired!"]

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Dressing, 3 large clove garlic, the zest of 1 medium organic lemon (on micro plane), 2 medium organic lemons, juiced, and more.

Yes, Kale Salad With Buttermilk Anchovy Dressing 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.

Kale Salad With Buttermilk Anchovy Dressing

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