Ingredients

1/2 Cup Grated Parmigiano-Reggiano

Zest and juice of 1 lemon

1 TBSP Dijon mustard

2-3 Anchovy fillets

2 shakes Worcestershire sauce

kosher salt

1 bunch of kale, stems removed and cut into ribbons

homemade croutons

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Instructions: 

1. In a food processor, combine the Parmigiano, lemon zest and juice, garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube.
2. Let the processor continue to run for another 10 to 15 seconds.
3. Taste and season with salt if needed.
4. In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.

Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.

For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.

For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.

For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.

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