Kale And Anchovy Salad
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This is a salad that forces you to get into it and fully experience the process of salad preparation! However, the process is fun and it results in a salad that is miles away from a salad made by open up the packaged greens. Wash them if they are not yet washed, shake them dry if they needed to be washed and put them in a bowl. Open up the bottle of salad dressing of the flavor of your choosing and pour some in. Toss the salad. Open up the packaged croutons and add some of them! This recipe will be radically different from one such as that.

For this salad, take the kale and wash and shake dry the leaves. Remove the leaves from the stalks and rip them into bite-sized pieces. For this salad, I think that hand ripping the leaves adds another dimension to the final product. It makes the salad seem more rustic. When they are ripped, tightly pack them and measure six cups. Place the leaves in a large bowl. Put the bowl off to the side on the counter to wait while you prepare the rest of the salad components.

Take a clove of clove of garlic, peel it and cut it into four pieces. Smash the garlic in a mortar and pestle with some salt which helps to break down the garlic better and adds some flavor also. When the garlic is smashed, add two anchovies and continue to pound. When you have a paste, you are ready to proceed with the next step. Now you will want to set aside the pestle.

Take half of a lemon and put the zest into the mortar. Next add all of the juice from the lemon half. Whisk the juice in with a fork to combine. Measure out one fourth of a cup of olive oil. Take a small spoon and add a spoonful of oil to the mortar. Whisk with the fork to combine. Add another spoonful and continue to whisk. Do this a few more times. At this point, you can add all of the oil that you have left and then briefly whisk.

Take one fourth of a red onion and slice it into thin slices. Put these slices into a small bowl with one fourth of a teaspoon of thyme and some salt. Rub the salt and the thyme into the onion and allow it to sit for about then minutes.

Put the onion mixture into the kale. Add half of the dressing to the kale and work it into the leaves with your fingers. This should be similar to kneading bread dough and some of the greens should break down a little. Taste and decide if it needs more salt or dressing. Allow it to sit for about twenty minutes before serving.


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