Kale Caesar Salad

Ingredients

• Anchovy-lemon dressing

• 3 tbsp lemon juice

• 4 anchovy fillets, finely chopped/minced

• 2 tbsp extra-virgin olive oil

• 1 garlic clove

• 2 tablespoon water

• Season with salt and pepper

• 80 g radicchio (Italian Chicory), thinly sliced

• 200 g curly kale, chopped

• 1/2 bulb fennel, fronds removed, thinly sliced bulb core

• 20 g pine nuts

• 15 g Parmesan

• Crouton (optional)

Method

1. For the dressing, blend anchovies, garlic, lemon juice, oil, salt, and pepper in a large bowl. It will emulsify once you add the cheese.

2. Add Parmesan, the greens, the nuts and mix it all together. Season if required.