Hugh Acheson’s Crisp Kale and Baby Zucchini Salad with Garlic and Anchovy Dressing
- 2 small zucchinis (5 inches around) shaved very thinly
- 1 1/2 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon kosher salt plus a small pinch
- 1/3 cup olive oil
- 6 cups kale leaves
- 1 clove garlic, peeled and minced
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon anchovy paste
- 1 tablespoon red wine vinegar
- 1/4 cup shaved Parmesan
Preheat oven to 425 degrees F.
Place the shaved zucchini in a bowl or platter and pour 1 tablespoon of the lemon juice over it. Season with 1/4 teaspoon of the salt and then douse with 1 tablespoon of olive oil. Use an olive oil you would be proud of, not the cheapest you can find. Let the zucchini sit at room temperature as you progress through the rest of the recipe.
In a large bowl toss the kale leaves with one tablespoon of the olive oil. Season with 1/4 teaspoon of the salt and toss well. Lay out on a baking sheet pan and bake in the oven for 4 to 5 minutes.
The kale should crisp well and have a nice amount of color to it but not be shriveled up greenery. We are trying to get to a texture of crunchy while retaining the beauty of green.
Remove the kale from the oven and set aside.
In a small mortar and pestle, pound the garlic into a paste with the mustard, anchovy paste, and the pinch of salt. Slowly add the olive oil to emulsify and then thin with the remaining lemon juice and the vinegar. Taste for loveliness.
Spread some of the dressing down on a platter and then arrange the zucchini on the dressing. Then pile up the kale leaves over that and dot with Parmesan shavings. Eat. It’s good for you.