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
1 clove garlic, peeled
1 oil-packed anchovy fillet
1 egg yolk
About 1 tablespoon extra-virgin olive oil
1/2 cup toasted breadcrumbs
1/4 cup grated Parmesan
1/4 cup chopped fresh parsley
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