Kale Caesar Salad
Jackie Cooks + Drinks
If you love caesar salad, this is for you!
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Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Salad, Side Dish
Cuisine American
- 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
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.
Keyword caesar, ceasar salad, salad, salad dressing