1Handful of edible flowers such as pansies, violas, or nasturtiums
Dressing
22-ounce cans of anchovies (don’t drain them use the juice)
4Egg yolks at room temp
1-2Cloves garlic
2tbsMustard (Dijon or stoneground… not the nasty yellow stuff)
1tspDried oregano
Juice of a lemon and a bit of the rind
1tspFreshly ground black pepper
2/3cupOlive oil
Instructions
Salad Prep
Chop kale and place in a big bowl. Put all other ingredients in a food processor (minus the olive oil), turn processor on and drizzle in olive oil until blended well. Dress kale, top with flowers and serve.
Notes:
I keep the dressing in the fridge for up to a week.
Use on eggs, toast, other veggies, or just keep eating kale salad cuz it's great.