Kale is taking over my kitchen. The winter green is tough to the touch, but its ability to soak up seasonings and sauces makes it a favorite staple for the season. This salad looks incredibly simple (because it is); but it is immensely enriching, offering a delicate presentation and heavy protein supplement that aligns with a healthy (pre-wedding) diet.
With such a simple salad must come the finest of ingredients; grab the good stuff! Splurge on the parmesan and find the best batch of kale available. If you're in need of more pizzaz, add a sprinkle of pomegranate seeds or beets.
1 box kale, roughly chopped
1 tablespoon extra-virgin olive oil
1 egg yolk
2 teaspoons Dijon stoneground mustard
2 teaspoons anchovy paste (or garlic paste)
1 teaspoon Worcestershire sauce
1/3 cup olive oil
1/3 cup freshly grated parmesan cheese
2 grilled chicken breasts, sliced
1. In a large bowl (perhaps your salad serving bowl), add egg yolk, mustard, anchovy paste and worcestershire sauce. Whisk until smooth. Add olive oil and whisk again; then add cheese and whisk once more until combined.
2. Add kale to the bowl. Toss and massage dressing into kale until leaves soften. Add grilled chicken, squeeze lemon juice atop, and sprinkle a bit extra parmesan to serve.