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Add a photoI got this from my daughter-in-law who i think got it from Epicurious, who I think got it from Bon Appetit. Whatever its lineage, it's delicious with any sort of kale.
Raciónes: 8 cups
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Ingredientes
- 1/4 c fresh lemon juice
- 8 anchovie fillets, packed in oil, drained
- 1 garlic clove
- 1 t Dijon mustard
- 3/4 C extra-virgin olive oil
- 1/4 C freshly grated Parmesan cheese
- Kosher salt and freshly ground pepper
- 1 egg, hard-boiled, peeled and separated
- 8 C Tuscan or other Kale, center stalks removed, thinly sliced
Direcciones
- Combine first four ingredients in blender and puree until smooth. With machine running, add oil slowly to make a creamy dressing.
- Transfer to bowl and add cheese. Season to taste with sale and pepper.
- Place egg white in a coarse mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon (actually, I used my fingers for this).Scrape egg white from back of strainer. Repeat with egg youlk, using a clean strainer and bowl.
- Toss kale and dressing in large bowl to coat. Season to taste with salt and pepper. Top with sieved eggs.
- You can also top with an additional 1/4 c grated cheese, but I didn't feel the need.
- Serve and be prepared to love it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 8 servings | |
| Calories 224 | |
| Calories from Fat 194 | 87% |
| Total Fat 22.0g | 28% |
| Saturated Fat 3.55g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 81mg | 3% |
| Potassium 206mg | 6% |
| Total Carbs 5.06g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.26g | 0% |
| Protein 3.32g | 5% |
