Kale Caesar Salad Recipe
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Category: |
Category: |
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Salad directions |
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Ingredients: |
Ingredients: Determine how big you want your salad. That determines the amount of ingredients.
Curly kale, rinsed, stemmed and cut into strips.
Parmesan cheese grated- I prefer Parmesan Reggiano or Pecorino. This makes the salad so use a good cheese. You can buy grated in the gourmet cheese section in your market.
Croutons- you can make your own, but I rarely do this and instead use Texas Roadhouse Caesar Croutons.
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Directions: |
Directions:Place the kale in a large bowl and cover with warm tap water, not hot. Swish and let sit in warm water for about 10 minutes. This allows the bitterness that can be present in kale to diminish. Do not skip this step
Take the kale and be sure it is rinsed and dry. You can run it through a salad spinner or you can rinse in a colander, shake the moisture and gently pat dry with a good paper towel. Love Bounty. You can also lay the salad leaves out. the dressing will not coat the leaves if wet.
Make the dressing- see below.
Toss the kale with the dressing in large bowl. This is the key do this ahead of time and allow the dressing to coat and settle into the kale. It is not dressed right before. I can be dressed 20 minutes to up to 6 hours and will not be soggy. I do about 30 minutes before serving. I place it covered back in the refrigerator while I finish up the rest of the meal.
You can put the rest of the dressing out for people to add. I hang onto the rest and use the next couple of meals when serving salad.
When ready to serve, toss in the croutons and top with shaved parmesan cheese. |
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Caesar dressing |
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Ingredients: |
Ingredients: This is some of the best caesar dressing I have had. Don't leave out anything.
1/2 cup mayonnaise
1/4 cup grated parmesan cheese
2 T fresh lemon juice
1 T white wine vinegar- I use a pinot grigio
1 T Worcestershire sauce
1 T dijon mustard (grey poupon)
3 anchovy filets- red oscar is good; don't eliminate this from the dressing
1 large clove garlic
1/2 t salt
1/2 t pepper
1/4 extra virgin olive oil
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Directions: |
Directions:Put into the blender:
take out your anchovies out of the can and pat the excess oil off.
Add the mayo parmesan, lemon juice, vinegar, worcestershire sauce, anchovies, garlic, salt & pepper. Blend until pureed, about 30 seconds. The anchovies add the kick here and will not make the dressing "fishy", but so yummy.
Once the mixture is blended, slowly add the oil until emulsified.
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 min |
Personal
Notes: |
Personal
Notes: I was always one to order caesar salad and say no anchovies. This is a mistake. The anchovie is a must and is ground up in the dressing. Do not skip this.
Sooo good!
Take from America's Test Kitchen
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