Kale Caesar! (sorry, I couldn't resist) This crunchy little gem was hiding in my Bon Appetit and it's definitely a keeper. My only suggestion - add some crumbled bacon.
1/4 c lemon juice (about 2 lemons)
8 oz anchovy filets, drained
3 garlic cloves
1 tsp dijon mustard
2 tsp fresh rosemary, chopped
3/4 c good olive oil
2 hard boiled eggs
salt & pepper
1 lb kale, stalks removed and chopped
2 tbs sliced almonds
In a food processor combine the lemon juice, anchovies, garlic and dijon and pulse until smooth. Very slowly add the oil with the processor on, this will give you that creamy dressing. Add rosemary and pulse to combine.
Separate the yolk from the white on your hard boiled eggs. Chop and keep separate.
Put your kale in a bowl, drizzle dressing, drop in those egg bits, toss in the almonds, crack some black pepper on top (then give it a taste and see if it needs a little salt). Easy