Kale Caesar Salad

Last week I posted one of my favorite ‘go-to’ meals. So I thought why not post another?

I make this dressing and salad so often I have my ingredients and notes on making it taped on the inside of my kitchen cabinet.

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Using kale or any sturdy green with this Caesar dressing makes a really nice basic salad.  You can change the types of vinegar’s and mustard’s to tweak dressing to make it your own. The one secret to making a really great dressing is to taste, taste, taste as you are making it.

This makes enough for a really-really big salad. I usually have leftovers. The leftovers keep for a week, so yay! You can have more salad! For the dressing you will need.

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4 whole anchovy fillets-I know some people have a problem with anchovies, sorry, but you need them here.
2 tablespoons mustard any Dijon or any grainy mustard will do
1 tablespoon  vinegar – I almost always use balsamic
1 dash of Worcestershire sauce
2 cloves (or more ) fresh garlic, peeled
1/2 whole lemon, juiced-I often use lime if that is what i have
1/2 cup-I almost always use 1/4 cup olive oil and 1/4 cup neutral flavor oil like avocado, using all olive oil is too bitter for me.
1 egg yolk OR 1/4 cup freshly grated Parmesan- I almost always use an egg yolk and not the Parmesan in the dressing, I put the Parmesan ON the salad, but if you want to use both, go for it!
1 dash salt
Freshly ground black pepper

Wash and dry whatever greens you are using and put them in a bowl big enough to really be able to mix and toss the salad.

Put all the ingredients except for the oils you are using in a food processor or blender and pulse a few time to fully incorporate them all. With the food processor, or blender on slowly drizzle the oil into the other ingredients-slowly, you will hear the ingredients thicken and start to ‘slap”. You’ll know what I mean when you hear it. Taste the dressing and add more lemon or vinegar or garlic if you need to.

I completely forgot to take a picture of the dressing in the food processor-gack…but here is a picture of the salad before I tossed it. I like to put croutons in with the kale and dressing so they soften up a bit. Start with using about 1/2 the dressing and taste and add as you need it. Now toss-toss-mix-mix-taste-taste- really get that dressing on every bit of the salad ingredients.

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Now you have a really nice basic satisfying Kale Caesar Salad….

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….that you can add any protein or other vegetable or fruit to. We had poached salmon and topped the salmon with this vinaigrette. 

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Leftovers are great the next day, the kale holds up really well. Hope this becomes your favorite too.

Have a great week.

Mo

 

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This entry was posted in 2018, Kale, Recipes, Salads. Bookmark the permalink.

2 Responses to Kale Caesar Salad

  1. mistimaan says:

    Nice recipe

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