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Chopped Kale Salad with Crushed Hazelnuts, Aged Gouda, and Spicy Anchovy Dressing 

Technically an aioli, this creamy dressing stands up well to hearty kale. If you don’t like anchovies, substitute 1 teaspoon salt. You’ll have leftover dressing; use the extra as a dip for crudité.
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Servings 4

Ingredients
  

DRESSING

  • 4 large egg yolks
  • 2 teaspoons Worcestershire sauce
  • 4 anchovy fillets
  • 2 tablespoons grated aged gouda (try Artikaas Vintage Lot 18 or 36)
  • 1 lemon zested and juiced
  • 2 tablespoons sherry vinegar
  • ¼ teaspoon ground black pepper
  • 1 cup canola oil

SALAD

  • ¼ cup shelled hazelnuts
  • 2 bunches Lacinato kale ribs discarded and leaves cut into ¼-inch ribbons
  • ½ cup shaved aged gouda (try Artikaas Vintage Lot 18 or 36)

Instructions
 

  • ►DRESSING: Combine egg yolks, Worcestershire, anchovies, grated gouda, lemon zest and juice, sherry vinegar, and black pepper in a blender. Begin blending on low, then steadily increase speed to medium-high. With blender running, add canola oil and blend until emulsified. Measure out ¼ cup and reserve remainder for another use (see headnote).
  • ►SALAD: Spread hazelnuts on a cutting board. With back of a knife, smash hazelnuts into coarse pieces (don’t worry about uniformity; it’s nice to have variety).
  • ►Toss together kale, hazelnuts, and dressing. Gently massage salad with your hands until kale is coated and has begun to soften. Top with shaved gouda and serve.