Serrano Mint Kale Salad with Salmon

25 minServes 4

Broiled salmon over kale ribbons tossed with a creamy anchovy-mint dressing, finished with serrano peppers and Parmesan.

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prepPreheat oven to broil with rack in top position.
prepLine a rimmed sheet pan with parchment paper.
1 (1-pound) salmon fillet	Broil salmon 10 min until crispy & flakes easily		Top with flaked salmon, serve with cracked pepper
2 tablespoons extra-virgin olive oil
2 anchovy filets	Blend anchovies through oil until emulsified, 30 sec
2 egg yolks
1 tablespoon lemon zest
80 ml fresh lemon juice
2 small cloves garlic, smashed
1 tablespoon Dijon mustard
1 serrano pepper, seeded and thinly sliced (for dressing)
75 g freshly grated Parmesan (for dressing)
120 ml fresh mint leaves, sliced into ribbons (for dressing)
½ teaspoon kosher salt
1 teaspoon freshly cracked black pepper, plus more for serving
120 ml vegetable oil
8 cups kale, large stems discarded and leaves thinly sliced into ribbons	Massage kale with 2 tbsp dressing until tender	Toss with remaining dressing, mint, serrano & Parmesan
2 tablespoons dressing (reserved)
15 g fresh mint leaves, sliced into ribbons (for salad)
1 serrano pepper, seeded and thinly sliced (for salad)
25 g freshly grated Parmesan (for salad)

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