Look, not to toot my own horn or anything, but my kale salad is THE BEST (even a drunk actor at a BBQ told me so). (And if that sentence wasn't L.A. enough for you, I give up.) The key? Find a Greek man, pure-of-heart, to massage the kale with tender loving care. Seriously, you need to bunch and scrunch and knead those tough leaves until they're delicious putty in your hands (Greek man optional; Michael is available for weddings and bar mitzvahs). The second, vital step? The kick-arse, creamy-as dressing that I would happily slather on every single salad for the rest of my life, thanks to some sweet caramelising action that happens to the (stacks of) garlic, the solid kick of mustard and the lemony brightness. It's SO GOOD, you guys. I've taken this salad to afore-mentioned BBQs (when it wilts, it gets better - take that, iceberg lettuce!), served it as a side and eaten it with a tin of tuna for lunch, and it's firmly among my favourites now. Let me know if you give it a go!
GARLICKY KALE & GOAT'S CHEESE SALAD
2 bunches of cavalo nero/lacinato/dinosaur kale
Crumbled goat's cheese, at your discretion
For the roasted garlic dressing:
1 head garlic
Juice of two lemons
2 anchovy fillets (don't be scared--this doesn't make the dressing taste fishy. Trust me.)
1 tbsp capers
2 tsp Dijon mustard
2 tsp caster sugar or honey
Salt & pepper
Remove the outer skin from the head of garlic; slice the top off so the flesh of the cloves are exposed. Pop the head on a tray and shove in the oven for 40 minutes on 180 C/400 F.
In the meantime, prep your kale: Pull the dark green leaves from the white spines, and tear up into a bowl. Add a splosh of olive oil and start massaging your kale (rub it between your fingers together like you're making the international sign for money). Set aside; the longer the kale sits, the softer it will become.
When your garlic is ready, pop out the softened, roasted cloves from their skins and add them, along with the other ingredients, to a food processor. Whiz up the lot, adding olive oil as you go until it's of a thick dressing consistency. Taste and add salt and pepper. (You'll have more than you need for the salad, and this lasts well in the fridge for a week or so.)
Dress and toss your salad, and add your crumbled goat's cheese on top. Done!