This dressing will encourage you to eat those healthy dark greens because it tastes so good! The oil used is extra virgin olive oil which contains potent antioxidants that are great for your health. Extra virgin has more of the antioxidants (the green color is the cue) than light olive oil. Olive oil is a daily ingredient in the Mediterranean Diet and has been attibuted to heart health and longevity. The recipe was adapted from the original “Kale Slaw” by Bon Appetit.
Ingredients
1/4 cup fresh lemon juice
8 anchovy fillets packed in oil, drained
1 garlic clove
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Freshly ground black pepper
9 cups of thinly sliced raw kale or other dark green (collards, swiss chard, bok choy)
Directions
Combine the first 4 ingredients in a blender; purée until smooth. Add oil, a little at a time until mixture is creamy.Toss greens with dressing and enjoy!
A Sustainable Diets recipe, developed by Teri Underwood, R.D., M.S., C.D.