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1/4 cup fresh lemon juice
8 anchovy fillets packed in oil, drained and finely chopped
sea salt and freshly ground black pepper
1 hard-boiled egg, peeled
400g kale, center stalks removed, and very thinly sliced
Paul Newman’s Own Caesar Salad Dressing, to taste
1/4 cup natural almonds, toasted and finely chopped
1/2 cup finely grated Parmesan, grated
Toss kale, anchovies and lemon juice in a large bowl. Add dressing to taste. Roughly chop the egg and sprinkle over the salad with the almonds and grated parmesan.