That's not news to you I'm sure.
But it is popping up on menus all around town served as a kale Caesar. Dark leafy kale greens paired with the creamy salty citrusy Parmesan anchovy dressing and grated cheese - it's the perfect light meets heavy salad.
Simple to prepare but delish and perfect with a glass of Channing Daughter's Pinot Grigio.
First step - massage kale with lemon juice for ten minutes. It will get the bitterness out of the dark leafy greens. Next step, sauté a shallot. Combine with mashed anchovies and olive oil, sea salt, crushed red pepper flakes, black pepper and half a cup of grated Parmesan. Massage dressing into kale and top with an additional drizzle of lemon and sea salt. Top with grated Parmesan and enjoy with a glass of Pinot Grigio.