Kale Salad With Bagna Cauda Vinaigrette

Directions

1. 1
   Remove the thick stem from the center of the kale by carefully tearing away the bottom part of the leaves and then pulling up along the stem. The leaf should come away in tact, missing the center when the stem once was.Stack the kale leaves with the largest at the bottom, smallest at the top.
2. 2
   Roll the leaves width-wise into a cigar. Turn the roll over so that the opening is touching the cutting board. Thinly slice the cigar the result will be beautiful ribbons of kale.In a large mixing bowl, toss the kale ribbons together with the dressing. Taste for seasoning and serve with nuts sprinkled on top, if using.In a small food processor or blender, combine the anchovies and oil from the tin, capers, garlic, and lemon zest and juice. Pulse until coarsely chopped.Meanwhile, melt the butter in a small saucepan or in the microwave.
3. 3
   Add the olive oil to the processor and puree until emulsified. Stream in the hot melted butter and pulse a few more times until combined. Taste for seasoning - the anchovies and capers can be salty, so you dont want to add more until the end.To serve, toss vinaigrette with raw kale, escarole, or spinach. Or serve alongside raw vegetables as a more traditional dipping sauce. Dressing can keep for up to a week in the fridge. Reheat slightly in the microwave before using.