|20 min||0 min||2|
|1 bulb||Garlic (roasted)|
|1 clove(s)||Garlic (minced)|
|2 tbsp||Lemon juice|
|3 tsp||Capers, canned (including juice)|
|1 tsp||Dijon mustard|
|1/2 tsp||Sea salt|
|1/4 cup||Walnuts (soaked, optional)|
|4 anchovy||Anchovy (optional)|
|2 bunch||Curly kale (torn)|
|3/4 cup||Extra virgin olive oil|
|3 dash||Black pepper|
|1/2 cup||Chickpeas, canned, drained (roasted)|
1. Combine garlics, lemon juice, capers, dijon, salt, walnuts and anchovies (if and blend or process.
2. While motor is still running slowly drizzle olive oil in. Taste for seasoning and add black pepper.
3. To assemble, place torn kale into bowl. Dollop a few Tablespoons of dressing in bowl and with your hands, gently “massage” dressing into the kale, breaking down it’s tough nature, for about 3 or 4 minutes.
4. Top with optional chickpeas - for additional protein!
Substitute walnuts for a sprinkling of nutritional yeast if you prefer.
Add 1/4 cup coconut bacon for added crunch.
Serve with a side of soup or hummus and chips.