Ingredients

• 8 ounce lacinato kale, stems removed, leaves roughly chopped
• 4 anchovy fillets, minced
• 3 garlic, minced
• 3 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 6 tablespoon extra-virgin olive oil
• 0.25 teaspoon fine sea salt
• 0.25 teaspoon black pepper, cracked
• 2 shallots, very thinly sliced
• 2 ounce Parmigiano-Reggiano cheese, shaved with a vegetable peeler
• 0.5 lemon, cut into wedge

Steps

1. Rinse the kale under cold water, pat dry thoroughly with paper towels or a clean kitchen towel, remove the thick center stems, and roughly chop the leaves into bite-sized pieces. Place in a large bowl.
2. In a small bowl, whisk together the minced anchovies, minced garlic, lemon juice, and Dijon mustard until combined and the anchovies begin to break down into the dressing.
3. While whisking constantly, slowly drizzle in the extra-virgin olive oil to emulsify the dressing. Season with salt and cracked black pepper to taste.
4. Pour the dressing over the chopped kale and massage the leaves firmly with your hands for 2–3 minutes, working the dressing into the kale to soften and tenderize the greens.
5. Scatter the thinly sliced shallots over the massaged kale and gently toss to combine.
6. Using a vegetable peeler, shave thin strips of Parmigiano-Reggiano cheese directly over the salad, working until you have about 2 ounces of shavings distributed across the top.
7. Finish with an extra grind of cracked black pepper and serve immediately on chilled plates, with a lemon wedge on the side for squeezing.