Name: Kale Salad With Caper/Dijon Vinaigrette
Yield: 4 servings
Ingredients: For dressing; 3 anchovy fillets; 2 tablespoons (25ml) Dijon mustard; 2 tablespoons (25ml) capers plus 1/2 tsp brine; 1 large shallot; 3 cloves garlic; 1/3 cup plus 1 tablespoon (90ml) white wine vinegar; 1/3 cup (75ml) water; 1 1/2 cups(375ml) light olive oil; For salad; 2 bunches kale; 1/2 lb (225g) bacon; 1/2 cup (125ml) course bread crumbs; 1 1/2 oz (40g) parmesan cheese

Servings: 4 persons

For dressing
3 anchovy fillets
2 tablespoons (25ml) Dijon mustard
2 tablespoons (25ml) capers plus 1/2 tsp brine
1 large shallot
3 cloves garlic
1/3 cup plus 1 tablespoon (90ml) white wine vinegar
1/3 cup (75ml) water
1 1/2 cups(375ml) light olive oil
For salad
2 bunches kale
1/2 lb (225g) bacon
1/2 cup (125ml) course bread crumbs
1 1/2 oz (40g) parmesan cheese

1
For dressing, puree anchovy fillets, Dijon, capers, shallot, garlic, vinegar and water in a blender until smooth.
2
Slowly add oil and season with salt
3
For the salad, remove stems from kale and wash leaves in lots of ice water. While you wash the torn pieces of kale, rub each leaf between your hands with ice. The leaves should turn bright green. Pat dry.
4
Fry bacon slices until crisp and remove from pan
5
Add the bread crumbs to the hot bacon fat and saute until golden.
6
Toss kale with dressing, crumbs and bacon.
7
Grate cheese over the top.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Kale Salad With Caper/Dijon Vinaigrette

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