Kale Caesar Salad

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When it is hot outside I avoid the oven and I crave crisp salads.  I’ve been on a kale kick so I decided to try out a kale Caesar.  I like the combo of the kale’s hearty texture and robust flavor with the brightly tart Caesar dressing.  Let your dressing sit on the greens for a bit before you  serve it (on chilled plates, of course!) so the flavors in the dressing can deepen.

I added pickled beets for  a pop of color and a sweet flavor.  Croutons, crusty bread or grilled chicken would also be great additons.  This salad is salty, summery, and delicious.

What to buy (serves 2):

  • 3 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 1 pinch salt
  • 1 teaspoon pepper
  • 1 1/2 teaspoons anchovy paste or 4 flat anchovies (optional)
  • 1 tablespoon Dijon mustard
  • 1/3 cup virgin olive oil
  • 4-5 cups of kale, center stalks removed, thinly sliced crosswise
  • 1/3 cup Parmesan cheese, grated

IMG_5807Kale Caesar Salad: (serves 2)

What to do:

  • mix lemon juice, garlic, salt, pepper, anchovy and mustard, whisking until smooth
  • add the oil in a steady stream while whisking until smooth
  • add half the dressing to kale and toss, add remaining dressing, parmesan cheese and toss again

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