|15 min||0 min||3|
|1 clove(s)||Garlic (minced)|
|1 pinch||Kosher salt (for garlic)|
|1/2 tbsp||Anchovy paste|
|1 dash||Dijon mustard|
|1 large egg||Egg yolk (free-range)|
|1 tbsp||Lemon juice (you may need a dash more)|
|2 tbsp||Extra virgin olive oil|
|3 tbsp||Vegetable oil|
|1 tbsp||Parmesan cheese, grated|
|1 dash||Black pepper|
|1 dash||Kosher salt (to taste)|
|2 tsp||Olive Oil, Extra Virgin|
|5 medium spear(s)||Asparagus (shaved, organic (Omit for a low FODMAP version))|
|1 tbsp||Parmesan cheese, shredded (for topping)|
In a small bowl sprinkle with kosher salt and mash into a paste.
To bowl with garlic paste, add in anchovy paste, dijon, egg yolk and lemon juice. Mix to combine. Drizzle in the olive oil while whisking, making sure it stays emulsified and thick. Repeat with the vegetable oil.
Add the parmesan and black pepper. Taste and add lemon juice and salt to taste.
In a large bowl, drizzle the kale with olive oil and massage into the leaves. Let sit.
Gently add the shaved asparagus.
Add dressing 1 or 2 tablespoons at a time and toss until well coated and seasoned
Finish with shaved parmesan.
photo includes optional croutons