ברוטב אנצ'ובי וצ'ילי במקום קייל אני משתמשת בעלי המנגולד וירוקים אחרים
KALE WITH ANCHOVY AND CHILLI DRESSING
This pungent, piquant sauce, somewhere between a dip and a dressing,
is quite delicious with earthy kale – or broccoli, or almost any other
robust green vegetable. If you like, you can turn it into a more
substantial supper dish by cutting the kale into thick ribbons and
tossing them, along with the sauce, into hot buttered pasta. The
leftover dressing will keep in the fridge for a couple of weeks.
Serves four, as a starter.
500g curly kale, or purple sprouting broccoli, washed and trimmed
2 knobs of butter
For the dressing
50g anchovy fillets, drained
150ml olive oil
2 garlic cloves, peeled
Leaves from a sprig of thyme
A few basil leaves
½ small red chilli, or a pinch of dried chilli flakes
1 tsp Dijon mustard
2 tsp red-wine vinegar
A few twists of black pepper
Blend all the ingredients for the dressing in a liquidiser until
completely smooth.
Steam the kale or PSB for just 3-4 minutes, so it still has a bit of
crunch. Toss with a knob of butter. Warm the sauce over a low heat,
whisking in a knob of soft butter as it heats up. This should help to
emulsify it but don't worry if it separates a bit; it'll still taste
fine. Arrange the kale/PSB on warmed plates and drizzle over a
generous amount of the warmed dressing. Serve at once, with soft brown
bread to mop up the sauce.
(From the Guardian, Hugh Fearnley-Whittingstall's recipe)
