Kale in dressing

Ingredients:

• 6 cloves garlic, unpeeled
• 1/4 cup mayonnaise
• 1/4 cup lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons of honey
• 2 anchovy fillets, chopped
• 2/3 cup extra-virgin olive oil
• 1/3 tbsp. grated parmesan
• 1 large bunch kale, stems trimmed, leaves torn into pieces

Preparation:

1. Preheat oven to 200°C (400°F). Place the garlic cloves on a sheet of foil and wrap tightly. Place on a small baking sheet and roast until the garlic is completely softened and just beginning to brown, about 25 minutes. Carefully unwrap the foil and let the garlic cool.
2. When the garlic is cool enough to the touch, peel it and transfer it to a blender. Add the mayonnaise, lemon juice, Dijon mustard, honey, anchovies, 0.5 teaspoon salt, and a pinch of freshly ground black pepper and blend until smooth. With the blender running, pour in the olive oil and blend until emulsified. Add the Parmesan and blend until evenly distributed.
3. Pour 1/2 cup of dressing into the bottom of a large bowl. Add the kale and drizzle another 1/2 cup of dressing over it. Using your hands, massage the dressing into the kale, coating every piece. Refrigerate for at least 30 minutes and up to 1 hour.
4. Before serving, taste the salad and add salt, pepper, or more dressing if needed.