Napa Valley Grille's kale chopped salad Recipe - Los Angeles Times

Ingredients

• Juice of 3 lemons and grated zest of 1 lemon
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 shallot, minced
• 1 anchovy fillet, minced
• 1/4 cup shredded parmesan cheese
• 2 basil leaves, cut in thin strips
• Sea salt
• Finely-ground pepper
• 1/4 cup quinoa
• 1 romaine heart, chopped
• 1 head green kale, chopped
• 1/4 cup almonds, toasted
• 1/4 cup golden raisins
• Freshly ground black pepper