I know you read “anchovy” and thought “Blech!”
I promise this is yummy. These little fishes add umami flavor without that stinky old seafood flavor. It’s really important that you massage the kale and let it rest. It seems to break the extra fibers and makes the leaf easier to chew.
I had not made kale salad before this but I think I have stepped into another facet of the salad world. I can just imagine the possibilities. What’s your favorite kale salad?
Kale and Anchovy Salad (from Food 52)
- 1 small garlic clove, microplaned
- 2 anchovies
- Kosher salt
- 1/2 emon
- 4 tbsp olive oil
- 1/4 small onion, very thinly sliced
- 1/4 teaspoon fresh thyme leaves
- 6 cups packed kale, ribs removed and torn into smallish pieces before measuring
In a mortar and pestle, mash the garlic and anchovy with a pinch of salt to a paste. Blend in the juice from the lemon half. Then beat in the olive oil. The anchovies seem to melt in the juice and oil.
In a small bowl, combine the onion and thyme leaves with a large pinch of salt, then rub the salt into the onions using your hands. Let sit for 10 minutes.
Put the kale in a large bowl. Add the onion and thyme. Pour in half the dressing and using your hands, mix the greens — really get in there and work the salad; you should almost knead the greens so they break down a bit and the dressing fully coats the leaves. Taste and add more salt, lemon juice, or dressing, as needed. Let the salad sit for 20 minutes (this is an important step because it lets the flavors meld). Serves 4.