The first time I saw anyone BBQ their greens was in California in the 90s and I couldn’t believe what I was seeing. It turns out that throwing romaine, kale and any other leafy green on the BBQ is delicious! This dressing is to-die-for and pairs very well with the deep flavors of the grilled kale. If you have any left over dressing it can easily be turned into caesar salad dressing the next day.
The dressing is a very light take on bagna cauda with only a hint of anchovy flavor. Feel free to add more anchovies for more of a punch.
- 1 bunch of kale
- 4 tbsp olive oil
- 3 small anchovy fillets (I used oil packed)
- 3 garlic cloves
- 1 tsp red wine vinegar
- kosher salt
- Warm BBQ, turn grill to medium high. Oil grates.
- Wash Kale and rub with 2 tbsp olive oil. If you want to use less oil start with 1 tbsp and only add the 2nd tbsp if you think it needs it to be evenly coated. Sprinkle with salt and pepper.
- Mince garlic with a tiny bit of salt so it almost becomes a paste. Use your knife to smash the garlic as you are mincing.
- In a small bowl mix garlic and 3 small anchovies with a fork until the anchovies are completely mixed and mashed so there are no large pieces. Add red wine vinegar and whisk in garlic. Set aside.
- Grill kale on medium high turning often until kale is a little bit crispy but not charred or black/burnt. This will take approx 7-8 mins but depends on thickness of kale and your BBQ so don't leave for long periods or it could burn,
- Serve grilled kale on a platter and drizzle dressing over. I used half of the dressing and reserved the other half.
- Please note: nutritional information accounts for only using half of the dressing.