Salad of Asparagus w/Carrot, Kale, Bread Crumbs + Anchovy Vinaigrette

Name: Salad of Asparagus w/Carrot, Kale, Bread Crumbs + Anchovy Vinaigrette
Ingredients: ½ cup (120 ml) anchovy vinaigrette; ½ cup (70 g) garlic bread crumbs; 1 bunch kale (½ lb | 4 cups | 230 g), massaged; 1 bunch kale (½ lb | 4 cups | 230 g), massaged; 3 carrots (¼ lb | 112 g) shaved into ribbons with a vegetable peeler; 3 carrots (¼ lb | 112 g) shaved into ribbons with a vegetable peeler

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

3 carrots (¼ lb | 112 g) shaved into ribbons with a vegetable peeler

Side dish
Fish course
Pescatarian

Method

Combine the shaved asparagus with the kale, bread crumbs, and vinaigrette, and toss to coat.