Purple and Green Kale Salad with Lemon Anchovy Vinaigrette Recipe | Valerie Bertinelli | Food Networ
Get Purple and Green Kale Salad with Lemon Anchovy Vinaigrette Recipe from Food Network
Ingredients
- 2 tablespoons pine nuts
- 1 bunch purple or red kale, stems removed
- 1 bunch lacinato kale, stems removed
- 1 oil-packed anchovy fillet, minced
- 1 clove garlic, minced
- Juice of 1 lemon (about 2 tablespoons)
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/3 cup grated Parmesan
- Torn fresh purple basil leaves, for garnish
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