Chopped Kale Salad with Aged Gouda and Anchovy Dressing | culture: the word on cheese
Technically an aioli, this creamy dressing stands up well to hearty kale. For the anchovy haters out there, don't worry. You can substitute 1 teaspoon salt.
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Ingredients
- 4 large egg yolks
- 2 teaspoons Worcestershire sauce
- 4 anchovy fillets
- 2 tablespoons grated aged gouda ((try Artikaas Vintage Lot 18 or 36))
- 1 lemon (zested and juiced)
- 2 tablespoons sherry vinegar
- ¼ teaspoon ground black pepper
- 1 cup canola oil
- ¼ cup shelled hazelnuts
- 2 bunches Lacinato kale (ribs discarded and leaves cut into ¼-inch ribbons)
- ½ cup shaved aged gouda ((try Artikaas Vintage Lot 18 or 36))
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