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That Kale Salad Dressing

Photo: Caitlin Bensel
Active time 15 mins
Total time 15 mins
Yield

Serves 8 (serving size: about 2 tbsp.)

If you can find Meyer lemons, juice one and seed the other, chopping up the entire fruit (flesh, pith, peel, and all) to make a thicker, more vibrant sauce. This recipe makes enough to dress 2 bunches of shredded lacinato kale mixed with 1 cup of finely grated Parmesan.  

Ingredients

  • 4 anchovy fillets
  • 2 garlic cloves
  • 2 tablespoons drained capers
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Grated rind and juice of 2 lemons
  • 1/2 cup extra-virgin olive oil

Nutrition Information

  • calories 132
  • fat 13.8 g
  • satfat 1.9 g
  • monofat 9.9 g
  • polyfat 1.5 g
  • protein 1 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • cholesterol 2 mg
  • iron 0.0 mg
  • sodium 230 mg
  • calcium 11 mg
  • sugars 0 g
  • Est. Added Sugars 0 g

How to Make It

  1. Chop first 3 ingredients in a mini food processor (or blender). Add remaining ingredients and process for 1 minute. Refrigerate in a sealed jar for up to 1 week.