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Ingredients
  • 2½ Tbsp fresh lemon juice and 2 tsp lemon zest (from 1 lemon)
  • 1 Tbsp red wine vinegar
  • 2 tsp anchovy paste
  • ½ tsp garlic powder
  • 2 tsp Dijon mustard
  • 1 egg yolk
  • ¼ tsp red chili flakes
  • 1½ cups (4 oz) shredded Parmesan cheese, divided
  • ¾ cup plus 2 tablespoons extra-virgin olive oil, divided
  • ~ sea salt and freshly ground black pepper
  • 8 oz (1 large bunch) kale leaves, stems removed, sliced into thin ribbons (12 cups)
  • ¼ cup fresh mint leaves, sliced into thin ribbons
Steps
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