Ingredients

For the salad:

• 2 small bunches of kale
• 2 small bunches of arugula
• 1 small radish
• 1 apple, sliced

For the dressing:

• 1/2 cup walnuts, lightly toasted
• 8 anchovy fillets, coarsely chopped
• 1 tablespoon dried oregano
• 2 tablespoons Dijon mustard
• 1 clove garlic, coarsely chopped
• 3 to 6 tablespoons freshly squeezed lemon juice
• 1/2 cup extra virign olive oil
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon red chili pepper hot sauce (optional)
• 1/2 cup parmesan cheese, for garnish