Makes 4 servings
1 bunch Lacinato/Italian kale or 4 cups kale
1 fennel bulb, trimmed
1/4 cup toasted sunflower seeds
1 (3 1/2–4-ounce) can sardines packed in olive oil, oil reserved
1 egg yolk
1 tablespoon balsamic vinegar
1 tablespoon roasted garlic
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon reserved sardine oil from can
1⁄4 teaspoon fresh black pepper
1⁄8 teaspoon sea salt
To make the salad
Thinly slice the kale into ribbons. Cut the fennel bulb in half, then thinly slice it into half-moons, preferably on a mandoline.
To make the dressing
In a large salad bowl, combine the egg yolk, balsamic vinegar, roasted garlic, and lemon juice. Whisk well. Stream in the olive oil and reserved sardine oil, slowly whisking to emulsify the egg and oil. Add pepper and sea salt as needed.
Add the kale and fennel to the salad bowl and toss well to coat with the Caesar dressing. Add the sunflower seeds, plate up, and top with the sardines.