I first tasted this delicious salad when Kaira brought it to a beach barbeque in the summer of 2012, and I instantly loved it! I added the tomato for additional nutrients, color and flavor and I make this often. It is great for groups of 8-12. The leftover salad can be refrigerated for several days and can be revived by adding more kale to it. The key to this salad is massaging the dressing into the kale; this breaks down and softens the normally tough raw kale.
- 8 anchovy filets, minced
- 1 garlic clove, minced
- juice of one lemon
- 1/2 c. extra-virgin olive oil
- 1/2 t. salt
- 1/4 t. pepper
- 3/4 -1 c. shredded parmesan cheese
- 8-16 oz organic kale*
- 1 c. raw sunflower seeds
- 1 pint grape tomatoes, halved
*I use the pre-washed and trimmed organic kale salad by Harvest Sensations (available at Whole Foods and Gelson’s) to save some time. It includes small amounts of shredded carrot and red cabbage.
Place anchovies, garlic, lemon juice, olive oil, salt and pepper in a large bowl and whisk together. Add 3/4 cup parmesan cheese and mix. Add the kale (I start by adding one 8 oz. package, and then later add more if needed), and mix together with your hands, massaging the kale to incorporate the dressing. Add more kale to achieve amount of dressing desired. Then add the sunflower seeds and tomatoes and toss together; add more parmesan as a garnish (optional). Place in fridge until ready to serve. Serves 10.
Refrigerate leftovers and before serving aagain, add more kale to absorb excess dressing and revive the salad.
Serving suggestion: Serve with grilled fish, shellfish or steak and quinoa or brown rice. Yum!