Chopped Tuscan Kale Salad

Time to get our green on. If you like salad you'll love this one, as it involves a novel base: Tuscan kale. This type of kale -- also known as Black kale, Lacinato kale, or dinosaur kale -- is an awesome, leafy, firm, and tasty vegetable. More importantly, it looks cool. Search online and see for yourself, in the comfort of your own home.

The other novel aspect of this salad is the dressing, which contains Sriracha. Its Only a little is used, and its flavor is by no means overwhelming, just enough to warm your tongue. This recipe makes about a pint of dressing.

Ingredients

• Tuscan kale
• 1/4 cup garlic cloves, peeled
• 1/2 cup milk
• 7 pieces black of salted anchovies (or, like I use, anchovy paste)
  
• 2 Tbsp Sriracha
• 1 lemon, zested and juiced
• 1 line, zested and juiced.
• 1 Tbsp Worcestershire sauce
• 2 egg yolks
• 1 Tbsp sherry vinegar
• 1/3 cup grated aged Gouda
• Pinch of sugar
• Salt and pepper
• 1 1/2 cups olive oil
• Hazelnuts, freshly toasted
  

Instructions

1. Strip out the tough, stringy stem of the kale. Then chop the leaves crosswise into thin ribbons (~2-4mm in width).
2. Simmer the whole garlic cloves in the milk until soft, about 20 minutes.
3. Blend all ingredients except the olive oil into a fine paste, then slowly incorporate the oil.
4. Mix kale with dressing, and toss with some toasted hazelnuts and more grated Gouda.
   

Serves a lot. Eat with excitement.