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Extra virgin olive oil

2 cloves garlic, smashed

1/2 cup grated Parmesan cheese

Zest and juice of 1 lemon

1 tbsp. Dijon mustard

2 to 3 anchovy fillets

1 tsp. Worcestershire sauce

1 tsp. hot sauce

Kosher salt and fresh cracked black pepper

1 bag of lēf Balance baby kale blend

Toasted, grilled or store-bought croutons



In the bowl of a food processor, combine the Parmesan, lemon zest and juice, garlic, the Dijon, anchovies, and Worcestershire and hot sauce. 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. Let the processor continue to run for another 10 to 15 seconds. Taste and season with fresh cracked black pepper, and salt if needed.

In a large bowl, toss the Balance greens with the croutons and two-thirds of the dressing. Taste, add the remaining dressing, and adjust the seasoning if needed.