lunch · everyday
Lemon-anchovy kale salad with Parmesan crumbs
Lacinato kale massaged with a garlicky lemon, anchovy, egg-yolk and basil dressing, under crunchy Parmesan breadcrumbs.
- Time
- 20min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg, wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Blender or food processor.
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Method
-
1
Pound the garlic, lemon zest, salt, pepper and anchovies to a paste in a mortar or mini food processor. Add the yolk (if using; it stays raw, so leave it out for pregnant guests, young children or anyone avoiding raw egg, or use a pasteurized egg), Parmesan, basil and half the lemon juice.
-
2
Whisk in the olive oil slowly so it emulsifies like a loose mayonnaise.
-
3
Toast the bread and crush it into coarse crumbs. Mix with the Parmesan.
-
4
Put the kale in a big bowl with the remaining lemon juice and half the crumbs. Add the dressing and massage with your hands for 1-2 minutes until the kale darkens and softens.
-
5
Pile onto plates and top with the rest of the crumbs.
