3/4 C avocado or grapeseed oil (or other neutral oil)
1/2 C extra virgin olive oil
Freshly ground black pepper
1 large bunch kale (curly or lacinato works), leaves removed, rinsed, and dried
Optional: grated Parmigiano Reggiano, toasted breadcrumbs, homemade croutons, grilled chicken, breaded chicken, parsley or mint
In a food processor, combine the lemon juice, red wine vinegar, garlic, dijon mustard, anchovy if using, egg yolk, red chili flake, Parmigiano Reggiano, and pecorino romano. Process until smooth, about 10-15 seconds.
With the processor running, slowly drizzle in the avocado oil until a smooth emulsion is formed, around 20-25 seconds. Transfer the mixture to a medium bowl. Whisking constantly, slowly drizzle in the olive oil. Continue whisking until the mixture is fully combined. Taste. Season with sea salt and black pepper as needed. Refrigerate until ready to use.
In a large mixing bowl, pour 1/4 of the dressing. Start to work the dressing into the kale. Taste. Keep adding dressing until it is to your liking. You will probably have dressing leftover, so don’t worry about that, save it for later in the week. Feel free to top your salad with any of the above additional toppings.