Yield
Serves 4 (serving size: 1 1/4 cups)
Photo: Randy Mayor; Styling: Lindsey Lower 

How to Make It

Combine hot water, canola mayo, olive oil, lemon juice, anchovy paste, pepper, and garlic in a bowl. Stir in Parmesan cheese. Add kale; toss. Top with toasted cubed baguette.

Ratings & Reviews