Kale salad with anchovy dressing, artichokes and pecorino

1. Drain the artichokes, reserving the oil, then slice and set aside. Put the milk in a small bowl and add the anchovy fillets. Soak for 10 minutes to make them less salty, then drain and discard the milk.

2. Crush the anchovies and garlic to a paste in a pestle and mortar. Stir in the mustard, then gradually whisk in the extra virgin olive oil and reserved artichoke oil. Stir in 2 tbsp lemon juice with 2 tbsp water to make a dressing. Season with black pepper. Taste and add a little more lemon juice, if liked.

3. Roughly tear (or chop) the kale leaves, then toss in a bowl with 2 /3 of the dressing, being quite forceful to break and bruise the leaves slightly (this tenderises them). Set aside for a few minutes to soften further, then toss with the artichokes, parsley, almonds and pecorino. Drizzle with the remaining dressing before serving