Ingredients

• SALAD:
• 5 cups shredded baby kale
• 3 breakfast radishes, thinly sliced
• 1 fennel bulb, thinly sliced
• 1/4 cup extra-virgin olive oil
• Juice and zest of 1 lemon
• Kosher salt
• DRESSING:
• Kosher salt
• 1 clove garlic, peeled
• 1 oil-packed anchovy fillet
• 1 egg yolk
• About 1 tablespoon extra-virgin olive oil
• TOPPING:
• 1/2 cup toasted breadcrumbs
• 1/4 cup grated Parmesan
• 1/4 cup chopped fresh parsley

Instructions

1. For the salad: In a large mixing bowl, combine the kale, radishes and fennel. Add the olive oil, lemon juice, zest and a pinch of salt, and toss to combine. Set aside.
2. For the dressing: Add a pinch of salt to a large wooden salad bowl. Rub the inside of the bowl with the garlic clove, using the salt as an abrasive. Add the anchovy and mash with the back of a spoon. Add the yolk and olive oil, and whisk to combine.
3. Add the kale mixture to the dressing and toss to coat.
4. For the topping: Mix the breadcrumbs with the Parmesan and parsley, and sprinkle on top of the salad.