Serves
2
INGREDIENTS
- 1 clove garlic
- 2 tablespoons fresh lemon juice
- 1 tablespoon dijon
- 2 teaspoons capers drained before measuring
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 2 tablespoons mayonnaise
- 1/4 cup canola oil
- 1 anchovy fillet
METHOD
Combine the garlic with lemon juice, dijon, capers, anchovy, Worcestershire and salt in a blender. Whirl until puréed. Add mayonnaise and whirl to combine. Add canola oil and whirl until emulsified.
Combine kale mix with edamame, flax and dressing. Toss well. Divide between 2 bowls and top with walnuts.
