Kale Caesar Salad
For extra crunch and texture, I like to add toasted nuts or pan-roasted potatoes to my Kale Caesar Salad. A hard boiled egg, a handful of raisins or cranberries, and any other veggies would also brighten this dish. Make it yours!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1/2 cup
- Anchovy – 3 filets
- Egg yolk – 1
- Parmesan cheese – 3 tablespoons, grated
- Dijon mustard – 1 tablespoon
- Lemon juice – 2 tablespoons
- Garlic – 2 cloves
- Sea salt – 1/2 teaspoon
- Olive oil – 1/3 cup
- Black pepper – Freshly ground to taste
- Kale – 1 bunch
- Add the anchovy filets, egg yolk, Parmesan cheese, Dijon mustard, lemon juice and 1 clove of garlic to a blender. Puree the dressing until the anchovies are dissolved.
- While continuing to puree, slowly drizzle 1/3 cup of olive oil into the blender to thicken the dressing and create a smooth consistency.
- At this point, stop the blender and taste the dressing. Does it need more punch of garlic? If so, add another clove. Does it need to be a bit brighter and more acidic? If so, add more lemon juice. Is it too strong? Add more olive oil to soften and blend the flavors. Adding more olive oil will also increase the volume.
- Last, taste for salt. Anchovies are very salty and garlic is notorious for inducing thirst. Add salt if needed. Add a few generous turns of the pepper mill. Puree one last time.
- Transfer the Caesar dressing to a small container and store in the refrigerator until ready to serve.
- * Note: because Caesar dressing as raw eggs, it is best to use within 1-3 days, and always tastes better fresh.
- Rinse and pat dry the kale and cut it into slivers. Add the kale to a bowl.
- Add half the Caesar dressing to the kale and use your hands to massage the dressing into the kale. This will break down the hearty fibers in the kale, making it more digestible raw and a softer texture to chew.
Allergens: eggs, fish