Ingredient Checklist


Instructions Checklist
  • In a bowl, whisk together egg yolks, lemon juice, garlic, anchovy paste, mustard, olive oil, 2 tbsp of the vegetable oil and 1/4 tsp of the salt until well combined. Stir in capers and set aside.

  • In a sauté pan, heat remaining 1 tbsp vegetable oil over medium heat. Add bread crumbs and stir for 2 minutes, until golden brown. Cool.

  • Toss kale with dressing, remaining 1/8 tsp salt and the pepper. Gently fold in bread crumbs and Parmesan.

Nutrition Facts

328 calories; 27 g total fat; 6 g saturated fat; 112 mg cholesterol; 884 mg sodium. 16 g carbohydrates; 1 g fiber; 9 g protein;