Kale “Caesar” Salad

Kale Salad Redux – An Updated Recipe

The more time that passes, the more often I make this dish and the more fans it garners. Here is an updated recipe that reflects some wise changes.

ingredients (serves 2 as a meal or 4 as a side salad)

2 heads of kale (curly or traditional, or combination)**
2 slices of bread
1 tin (or 8-10) anchovies, finely chopped
¼ cup Parmesan cheese, finely grated or shredded

1 organic egg yolk
1.5 lemons
8 tablespoons olive oil
¼ + ¼ teaspoon salt
¼ teaspoon fresh ground pepper
1 large clove of garlic, minced or pressed
1 teaspoon anchovy paste

Cut kale leaves into horizontal strips 1.5 inches thick. At the base of the leaf, remove leaf from center stem. Discard stems. Wash in cold water and dry in a salad spinner or with towels.

Add olive oil and three anchovy fillets (optional) to a frying pan over medium heat and stir. When anchovy fillets have dissolved and oil shimmers, add bread for croutons, which has been cut or torn into 1×1” squares. Leave over medium heat, tossing and flipping until all croutons are golden brown on all sides and crispy. Place on plate to cool.

Press excess oil out of remaining anchovies; roughly chop and set aside.

Mix mustard, egg yolk, ¼ teaspoon sea salt, fresh pepper, garlic, anchovy paste, juice of one lemon, and 6 tablespoons olive oil in a bowl.

Squeeze juice of half a lemon, ¼ teaspoon sea salt and two tablespoons olive oil onto kale and using your hands massage and scrunch the leaves to tenderize them. When softer, add salad dressing in increments while tossing to disperse. Add chopped anchovies, croutons and half of the Parmesan and toss. Finish with a flurry of Parmesan on top.

**Don’t be afraid to make more than seems appropriate, as the quantity deflates when massaged and this is the rare salad that tastes great the next day.

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One Response to “Kale “Caesar” Salad”

  1. I much like it!…

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