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Ingredients for the dressing: ½ cup avocado oil mayonnaise ¼ of a large avocado or ½ of a small one ½ cup flat-leaf parsley, rinsed, dried and roughly chopped ¼ cup fresh basil, roughly chopped 2 tablespoons thinly sliced chives 2 tablespoons lemon juice or red wine vinegar ½ teaspoon anchovy paste (or 1 anchovy rinsed, patted dry and minced) ¼ teaspoon fine sea salt, plus more if necessary freshly ground black pepper water, if necessary Equipment: a large mixing bowl (or stand mixer with the paddle attachment) measuring spoons measuring cups a cutting board a chef’s knife a blender, food processor or stick blender a serving bowl salad tongs How to make Kale Beet Salad For the salad: Step 1: Rinse and pat dry the kale leaves

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Taking a further step back in time, is the parallel storyline of Della Atterton

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