Melissa's kale salad with anchovy and dates

Devera's husband here, as a guest blogger.

We try to eat raw veggies, as much as possible, so this recipe is a nice addition to our raw options.   This recipe comes from Melissa's latest book: Cook this Now.

Ingredients:  kale, olive oil, anchovies, dates, garlic, lemon and orange zest and red wine vinegar

I stemmed, cut up and cleaned three bunches of kale.  It produced about a pound, which is about six or seven servings of 75 grams.