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Ingredients15 m servings 362
Original recipe yields 4 servings
- Combine lemon juice, anchovies, garlic, and mustard in a blender or food processor fitted with a steel blade. Process until thoroughly combined. Pour in olive oil very gradually through the feed tube while machine is running, first 1 tablespoon at a time, then gradually increasing the amount. Season with salt and pepper.
- Stack and bunch the kale leaves together on a cutting board and cut across the stack into skinny slivers.
- Place the kale, croutons, and Parmesan cheese in the bowl and drizzle with about a 1/4 of the dressing. Toss and taste the salad and add more dressing if desired, then toss again.
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- Editor's Note:
- Nutrition data for this recipe includes the full amount of dressing ingredients. The actual amount of dressing consumed will vary.
Per Serving: 362 calories; 31.1 17.6 6.8 6 437 Full nutrition
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