My love for Caesar salads goes way back. Always had it traditionally made when I went out to eat with my family to Anthony’s Pier 4 in Boston growing up, or any other place really. It’s kind of my go to lunch when I’m out. Caesar salad with grilled salmon. And Sauvignon Blanc. It’s a pretty bomb combo, you should try it sometime. But then kale became this uber trendy thing at restaurants. I remember one of the first times I had a kale Caesar salad. It was years ago in Nantucket at this restaurant Cru. And it was awesome. And now I make both romaine and/or kale caesar salad at home. All. The. Time.
Kale Caesar Salad
Serves 4-6 as a side
16 ounces Dino kale, chopped into bite sized pieces
1 tbsp olive oil (to massage the kale)
1/2 a lemon juiced (to massage the kale)
1 small container of anchovies in oil, separated
2 egg yolks
1/2 lemon, juiced
1/2 tsp dijon mustard
1 tsp white wine vinegar
2 garlic cloves
1/2 tsp kosher salt
1 tbsp extra virgin olive oil
1/4 cup vegetable oil
Croutons or shelled pistachios
Rinse the kale and place aside in a large bowl. Pour 1 tbsp of olive oil +juice of 1 lemon over the kale and massage the leaves with the liquid. Set aside for at least an hour. In a blender or food processor, blend 3 anchovies, the egg yolks, lemon juice, ground mustard, vinegar, garlic, salt and vegetable oil. Blend. Slowly add in the olive oil and blend til smooth. Season to taste with salt and pepper.
When the kale is massaged and all relaxed (hehe I had to, sorrynotsorry), pour the dressing over the kale and toss until the dressing is all up in the kale’s business. Lastly, sprinkle the croutons or pistachios and the remaining anchovies (you can chop those if you want, BTW), over the salad and serve.