Recipe courtesy of Michael Symon
Episode: Sunday Suppers
Total:
10 min
Prep:
10 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
10 min
Prep:
10 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
10 min
Prep:
10 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Salad:
  • 5 cups shredded baby kale
  • 3 breakfast radishes, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • Juice and zest of 1 lemon
  • Kosher salt
Dressing:
  • Kosher salt
  • 1 clove garlic, peeled
  • 1 oil-packed anchovy fillet
  • 1 egg yolk
  • About 1 tablespoon extra-virgin olive oil
Topping:
  • 1/2 cup toasted breadcrumbs
  • 1/4 cup grated Parmesan
  • 1/4 cup chopped fresh parsley

Directions

Watch how to make this recipe.

For the salad: In a large mixing bowl, combine the kale, radishes and fennel. Add the olive oil, lemon juice, zest and a pinch of salt, and toss to combine. Set aside.

For the dressing: Add a pinch of salt to a large wooden salad bowl. Rub the inside of the bowl with the garlic clove, using the salt as an abrasive. Add the anchovy and mash with the back of a spoon. Add the yolk and olive oil, and whisk to combine. Add the kale mixture to the dressing and toss to coat.

For the topping: Mix the breadcrumbs with the Parmesan and parsley, and sprinkle on top of the salad. 

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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