Our friends at Sir Kensington's came up with this tasty recipe! Jazz up your dreary lunch salad by replacing it with this kale creation, high in vitamin K and iron.
½ tsp. mustard
1 clove garlic, pressed
½ tsp. Worcestershire sauce
1 oil packed anchovy fillet, mashed with fork
1 tbsp. lemon juice
¼ cup olive oil
1 pinch red pepper flakes
2 tbsp. Sir Kensington’s Classic Mayonnaise
1 bunch kale, rough cut
1 oz. Parmesan cheese, shaved
2 tbsp. pumpkin seeds, toasted
- Add pressed garlic to lemon juice and let sit for 10 minutes to mellow the garlic flavor.
- Prepare the dressing. Whisk all dressing ingredients together except oil. Gradually whisk in ¼ cup oil. Season with salt and pepper to taste.
- Toss dressing with kale. With clean hands, massage the dressing into the chopped kale, squeezing gently as you go. Let the kale sit and soften.
- Garnish with toasted pumpkin seeds, shaved Parmesan, and croutons. Serve and enjoy!