Kale in dressing
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 840, total fat 82 G., saturated fats 14 G., proteins 13 G., carbohydrates 19 G., fiber 4 G., cholesterol 25 mg, sodium 609 mg, sugar 8 G.
Calories 840, total fat 82 G., saturated fats 14 G., proteins 13 G., carbohydrates 19 G., fiber 4 G., cholesterol 25 mg, sodium 609 mg, sugar 8 G.
Dense kale greens require a rich dressing, like this tart and creamy mayonnaise-based vinaigrette. Its acidity and salt help soften the kale, while the anchovies and roasted garlic complement the kale's bitterness beautifully. Let the salad rest in the refrigerator before serving to soften it. Rich in fiber and rich in flavor, it pairs perfectly with meat, especially grilled steak.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 cloves garlic, unpeeled
- 1/4 cup mayonnaise
- 1/4 cup lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons of honey
- 2 anchovy fillets, chopped
- 2/3 cup extra-virgin olive oil
- 1/3 tbsp. grated parmesan
- 1 large bunch kale, stems trimmed, leaves torn into pieces
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Recipes with similar ingredients: kale, Parmesan cheese, garlic, Anchovies, mayonnaise, Dijon mustard, honey
Cooking the dish according to the recipe:
- Preheat oven to 200°C (400°F). Place the garlic cloves on a sheet of foil and wrap tightly. Place on a small baking sheet and roast until the garlic is completely softened and just beginning to brown, about 25 minutes. Carefully unwrap the foil and let the garlic cool.
- When the garlic is cool enough to the touch, peel it and transfer it to a blender. Add the mayonnaise, lemon juice, Dijon mustard, honey, anchovies, 0.5 teaspoon salt, and a pinch of freshly ground black pepper and blend until smooth. With the blender running, pour in the olive oil and blend until emulsified. Add the Parmesan and blend until evenly distributed.
- Pour 1/2 cup of dressing into the bottom of a large bowl. Add the kale and drizzle another 1/2 cup of dressing over it. Using your hands, massage the dressing into the kale, coating every piece. Refrigerate for at least 30 minutes and up to 1 hour.
- Before serving, taste the salad and add salt, pepper, or more dressing if needed.
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