Kale Caesar Salad
Servings 2 - 4
Equipment
- Small Food Processor
Ingredients
Caesar Dressing:
- ½ cup good mayonnaise
- 1-2 cloves of garlic minced
- 1 anchovy fillet **Leave out for vegetarian version
- 1 tbsp fresh lemon juice
- ½ tsp Worcestershire sauce
- ½ tsp Dijon mustard
- ¼ cup finely grated parmesan cheese
- 1-2 tbsp milk to adjust consistency
- Sea salt and freshly cracked black pepper to taste
Salad:
- 4 cups lacinato kale stems removed, chopped
- 2 cups romaine lettuce chopped
- ½ cup garlic and herb croutons
- Parmesan cheese freshly grated
- Freshly cracked black pepper to taste
- Lemon wedges for serving
Instructions
- Make the Caesar salad dressing by combining all ingredients in a small food processor and blend until smooth, starting with 1 tbsp of milk. Taste and adjust salt and pepper as desired, and add more milk to the desired consistency.
- Set aside for 30 minutes or more to allow flavors to mingle.
- Assemble the salad by placing the kale and romaine lettuce in a large bowl with 1/2 the dressing. Toss until well coated. Taste and add more dressing, as needed.
- Transfer the dressed lettuce to a cold serving plate or bowl. Top with croutons then season with a lot of freshly cracked black pepper and finely grated parmesan.
- Serve immediately with lemon wedges, parmesan cheese, and additional dressing on the side. Enjoy.