This Sunday salad makes the perfect meal to close the weekend with. It’s decadent enough for a Sunday dinner but is light and healthy to ease the pain of Monday morning. The curly kale holds up well to the dressing, and the flavors continue to blend overnight, so leftovers are an excellent packed lunch option. The extra dressing will be good on just about anything…

For the dressing:

• 4 anchovies
• 4 cloves of garlic
• 1 ½ tablespoon good Dijon mustard
• ¼ cup champagne vinegar
• ½ olive oil

Put all dressing ingredients in a small food processor, and blend until smooth and well incorporated

For the Salad:

• 3 tablespoons olive oil
• 2 ½ cups broccoli florets
• 1 bunch curly kale
• ½ medium red onion, cut into thin half-rounds
• 1 avocado, diced
• 2 ½ cups broccoli florets
• 3 tablespoons sesame seeds
• ¼ cup fresh parsley leaves, chopped finely

Cut the broccoli florets into small, bite-size pieces. Set a skillet with the olive oil over medium-high heat. When hot, add the broccoli. When browned and crisp on one side, flip to cook the other. Remove from heat, and set aside.

Remove the tough inner stem from the kale leaves and tear into pieces of about 2 square inches. Squeeze the leaves in your hands to soften them.

Toast the sesame seeds in a dry pan over medium heat until golden and aromatic.

Combine the kale, broccoli, red onion, and avocado in a salad bowl and toss with dressing to preference. Top with sesame seeds, and finish with parsley.