INGREDIENTS
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2 bunches of Tuscan Kale (also known as Dino Kale or Black Kale)
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1/4 cup of roasted almonds, finely chopped
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Cesar Dressing:
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1 egg yolk
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1 teaspoon Dijon Mustard
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1 teaspoon Worcestershire Sauce
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3 tablespoons Lemon Juice
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2 anchovy filets
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½ garlic clove
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1/3-cup extra virgin olive oil
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A pinch of salt and fresh cracked pepper
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¼ cup Parmesan cheese