Ingredients
For the salad:
- 1 bunch blue kale ribs removed, torn into bite-sized pieces
- 6-8 shrimp peeled and deveined
- 2 tablespoon panko breadcrumbs
- 1 teaspoon butter
- ¼ cup parmesan cheese
- kosher salt to taste
- black pepper to taste
For the dressing:
- 1 egg yolk
- 1 clove garlic
- 3-5 oil-packed anchovy filets
- 2 tablespoon lemon juice
- ⅕ tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ cup avocado oil
- ½ cup olive oil
- optional: 1–2 tablespoon water for thinning
- kosher salt and black pepper to taste
Method
- Add torn kale to a large mixing bowl, drizzle with olive oil, and massage gently for 30 seconds to tenderize. Set aside.
- In a food processor, combine garlic, anchovy filets (plus oil), egg yolk, lemon juice, dijon mustard, and Worcestershire. Process for 30 seconds until smooth.
- With the machine running, slowly drizzle in the avocado and olive oils to emulsify.
- If needed, add 1–2 tablespoon water to loosen the dressing. Season to taste with salt, black pepper, and more lemon juice if desired.
- Toast panko in a small skillet over medium heat with butter until golden brown. Remove from heat.
- Pat shrimp dry and season with salt and black pepper.
- Heat a medium pan over medium-high heat with a drizzle of oil. Cook shrimp for 2 minutes per side until just cooked through.
- When ready to serve, mix parmesan into the kale. Drizzle dressing over the salad, add grilled shrimp, and top with toasted panko breadcrumbs. Finish with flaky salt.