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Tuscan Kale Salad with Lemon Basil Dressing
Ingredients
  • subheading: For the crispy panko crumbs:
  • 1 tablespoon butter
  • ½ cup panko crumbs you can also use a piece of a small baguette, see notes
  • subheading: For the dressing:
  • 2 to 3 tablespoons fresh lemon juice
  • 1 small clove garlic
  • 1 tablespoon Dijon mustard
  • 1 teaspoon anchovy paste
  • ⅛ teaspoon crushed red pepper
  • ¼ teaspoon kosher salt more to taste
  • ⅛ teaspoon fresh ground black pepper to taste
  • ¼ cup fresh basil leaves loosely packed
  • ⅓ cup extra virgin olive oil
  • subheading: For the salad:
  • 12 ounces Tuscan kale also known as black, dinosaur or lacinato kale, (1 large or two medium-size bunches)
  • ½ to ¾ cup shaved or grated parmesan cheese
Steps
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