An American starter dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 20 min

Organic sourcing

Kale is on the EWG Dirty Dozen list, so sourcing organic is recommended to reduce pesticide exposure. Organic lemons are also preferable for zest use.

Ingredients

• 1 bunch kale, stems removed and leaves chopped
• 1 cup grated Parmesan cheese
• 1 lemon, juiced
• 2 cloves garlic, minced
• 4 anchovy fillets, finely chopped
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 cup extra-virgin olive oil
• to taste sea salt
• to taste freshly ground black pepper

Method

1. Rinse the kale thoroughly. Remove the stems and chop the leaves into bite-sized pieces.
2. In a large mixing bowl, combine the kale with half of the grated Parmesan cheese.
3. In a small bowl, whisk together the lemon juice, garlic, anchovy fillets, Dijon mustard, and Worcestershire sauce.
4. Slowly drizzle the olive oil into the dressing while continuing to whisk until emulsified.
5. Season the dressing with salt and pepper to taste.
6. Pour the dressing over the kale and toss well to coat the leaves evenly.
7. Serve the salad topped with the remaining Parmesan cheese.

Notes

• To make the kale more tender, massage it with a little olive oil before dressing.
• For extra texture, add gluten-free croutons or roasted chickpeas.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic American recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.