Winter Caesar Salad
INGREDIENTS
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1 head cavolo nero kale, finely shredded
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Assorted roasted vegetables, such as beets, chickpeas, brussels sprouts, etc.)
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(See Bijouxs No. 245 Autumn Roasted Vegetable Salad)
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Alfalfa sprouts
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2-3 tablespoons finely grated Parmesan cheese
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For the dressing:
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1 cup finely grated Parmesan cheese
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1 small tin anchovy fillets, drained (about 16)
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6 small garlic cloves, roughly chopped
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1/2 cup fresh lemon juice
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4 tablespoons Dijon mustard
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1 1/4 cups extra virgin olive oil
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Salt and freshly ground black pepper
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