Kale Caesar Salad
Overview
My love for Caesar salads goes way back.
I always enjoyed 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.
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
- 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 2 ounce container of anchovies in oil, separated
- 2 egg yolks
- 1/2 lemon, juiced
- 1 tsp dijon mustard
- 1 tsp white wine vinegar
- 2 garlic cloves
- 1/2 tsp kosher salt
- 1 tbsp extra virgin olive oil
- 1/2 cup vegetable oil
- 1/4 cup parmesan cheese
- Croutons or shelled pistachios
Method
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, cheese, 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.
Kale Caesar Salad
Ingredients
- 16 ounces Dino kale, chopped into bite sized pieces
- 1 tbsp olive oil (to massage the kale)
- 1/2 large lemon juiced (to massage the kale)
- 2 ounce container of anchovies in oil, separated
- 2 large egg yolks
- 1/2 large lemon, juiced
- 1 tsp dijon mustard
- 1 tsp white wine vinegar
- 2 large garlic cloves
- 1/2 tsp kosher salt
- 1 tbsp extra virgin olive oil
- 1/2 cup neutral flavored oil avocado, grapeseed, safflower, etc
- 1/4 cup parmesan cheese
- Croutons or shelled pistachios
Instructions
- 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, cheese, 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.