Kale Salad With Buttermilk Anchovy Dressing

Ingredients

• Dressing
• 3 large clove garlic
• the zest of 1 medium organic lemon (on micro plane)
• 2 medium organic lemons, juiced
• 1/2 cup buttermilk (we used Kalona SuperNatural 2%)
• 5 anchovy filets
• 1/2 cup grated, packed Pecorino Romano (grated on the widest side of a box grater)
• 4 egg yolks (pastured eggs if possible)
• 1/4-1/2 cups extra virgin olive oil
• 1/4 teaspoon pink Himalayan salt
• Salad
• 2 medium bunches of lacinato kale (chiffonade or tear with stems removed, rinsed and drained, preferably with a salad spinner)
• 1/2 bunch green onion (roots removed and outer layer peeled, thinly sliced)
• 1/4 cup fresh dill, cleaned and stemmed, roughly chopped
• 1/4 cup fresh parsley, cleaned and stemmed, roughly chopped
• Smoked wild King salmon - about 1/8th lb. per person
• 4-6 pastured eggs (1 or 2 per person)
• 1 teaspoon baking soda