Raw kale salad with anchovy-date dressing from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 297) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pandan on November 23, 2024

    I expected more from this. I used baby kale, maybe it would have tasted better with the dinosaur kale? I don’t mind eating lots of olive oil but this was definitely a bit much. Ingas a huge amount of kale but the salad still looked and tasted very oily. Also I had to add salt because I guess my anchovies weren’t that salty. I also had difficulties with distributing the chipped dates in the salad as they clumped together. It tasted ok but won’t do again.

  • meginyeg on July 28, 2022

    We loved this dressing. It's absolutely delicious.

  • clcorbi on December 08, 2016

    Wow. I really wish I had mixed the dressing ingredients in a food processor. Instead I bashed the vinaigrette up in my mortar and pestle, and kind of scarred myself in the process. I couldn't really bring myself to enjoy this salad because I was thinking about how gross it was to mash up anchovies and dates. That being said, my boyfriend loved it, and went back for seconds! The flavor was definitely nice, but I psyched myself out with this one.

  • Lepa on October 11, 2016

    We loved this salad! I blitzed the dressing ingredients in a food processor and was happy with the result.

  • Breadcrumbs on October 24, 2014

    p. 296 - Loved this! Took stockholm's lead and used baby kale. Huge hit at cucina bc! Wouldn't change a thing next time. Photos and more info here: http://chowhound.chow.com/topics/841835#9253413

  • stockholm28 on October 08, 2014

    This was another good, quick recipe from this book. It is another recipe that doesn't look so exciting when you see the ingredients, but comes together in a very tasty way. I used baby kale and just removed the stems. I also added some almonds. I just made a single serving, so I did not add the dates to the dressing but rather tossed them in with the greens at the end.

  • elisarose on December 05, 2012

    This is so delicious. I cut way back on the oil -- only used 2 T instead of the half cup (!) in the recipe, and it was fine that way.

  • sfcarole on November 09, 2012

    I had a beautiful bunch of organic curly kale that I wanted to make use of, so I tried that in the recipe, instead of the Tuscan, or Lacinato, kale. I cut across the entire bunch in about 1/4" slices. After mixing the dressing in, I let it sit in the fridge 30 minutes or so before dinner to soften the leaves a bit. It was amazingly delicious and, to my shock, my husband loved it. Served with the butternut squash risotto.

  • anniemac on May 05, 2012

    After a winter of sauteed kale with olive oil and garlic, I was looking for something different, and decided to try this. The flavor combination is delicious, and it keeps for a few days--I bought some baby kale at the market today to make it again!

  • Emily Hope on March 07, 2012

    Although this salad combo sounded a little strange even to me, I decided to give it a go as we love kale in all forms and could use a little variation in our raw kale salads. This turned out to be a good decision, as the salad is delicious. The anchovies blend into the background, adding a deep savory note, and the dates provide a nice hit of sweetness. Even C, who doesn't usually like orange zest in his salads, thought it worked. Since I was using only one (large) bunch of kale, I cut back on the oil, but not on the dates, which was a mistake--for one bunch of kale 3 or 4 dates should be sufficient, otherwise they overwhelm the rest of the salad. I also added some finely grated manchego, which went well. Served with the artichoke hearts stuffed with ricotta and pine nuts from Verdura, and some w.w. toast.

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