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Recipe Summary

prep:
10 mins
cook:
2 mins
total:
12 mins
Servings:
4
Yield:
side salads
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 27g; cholesterol 112mg; saturated fat 6g; carbohydrates 16g; insoluble fiber 1g; protein 9g; sodium 884mg.
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