Tuscan Kale Salad with Anchovy Dressing Recipe | Valerie Bertinelli
Toss together this Tuscan Kale Salad with Anchovy Dressing recipe for a vibrant, refreshing dish you will make all season long. Try the full recipe today.
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Cooking tools:
- Blender
- Pot
- Stove
- Colander
- Baking sheet
- Kitchen towel
- Mixing bowl
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Spoon
Ingredients
- 2 bunches Tuscan kale, stems removed and leaves sliced into 1/4-inch strips
- 1/2 cup golden raisins
- 1/4 cup white wine vinegar
- 1 cup toasted hazelnuts
- Shaved pecorino, for garnish
- 3 tablespoons grated pecorino
- 2 tablespoons diced shallots
- 1 teaspoon honey
- 4 anchovy fillets
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
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