Serves 2-4

Ingredients

* 8 anchovies, finely chopped

* 2 garlic cloves, minced

* 2 teaspoon Dijon mustard

* Zest and juice of 1 lemon

* ½ cup olive oil

* 2 cups finely grated Parmigiano-Reggiano 

* ½ teaspoon freshly ground black pepper

* 2 bunches lacinato kale, stems removed, thinly sliced 

* 3 tablespoons pine nuts, toasted, optional

Directions

* Add the anchovies, garlic, mustard, and lemon zest and juice to a glass measuring cup and whisk to combine.

* While whisking, slowly add the olive oil until emulsified. Add the Parmigiano-Reggiano  and black pepper and whisk to combine. 

* Add the kale to a salad bowl or serving plate and use your hands to massage until the kale begins to soften, about 1 minute.

* Add the dressing and toss to combine. Top with pine nuts, if using. Serve immediately. 

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