I love the season of fall — cooler weather, leaves change, football, and big leafy greens are back in season! In keeping with my recent anchovy infatuation, this salad also contains a lemony anchovy dressing which is easy to make but doesn't give off that "anchovy" feeling!
- One bunch of kale, washed and leaves stripped of stems. Leaves torn or cut into rough bite size pieces.
- 3 green onions or scallions, sliced to incorporate — green and white parts.
- 3 tablespoons flax seed
- Optional: Croutons and a sliced avocado
Mix these ingredients in a large bowl, toss to combine.
- Juice of 2 lemons
- 4 anchovy filets, chopped
- 2 garlic cloves, diced
- 2 tablespoons of dijon mustard
- Fresh ground pepper
- 1/4 cup of olive oil
Mix the first 5 ingredients in a blender and pulse several times to combine. While on low, pour the oil in and mix until emulsified into anthick dressing. Taste and adjust with more lemon juice, pepper, or dijon as needed.
Pour a small amount onto the salad, mixing gently to coat the leaves. You really want the dressing to just lightly cover the leaves. Add croutons and avocado slices with each serving.
This is a real vitamin energy-packed salad that is perfect this time of year. It's absolutely one salad that will make a regular rotation as a side or for a light lunch in this kitchen. Kale is definitely in season everywhere right now. How are you incorporating these greens onto your table?
E.A.T. local E.A.T. well