Name: Kale Caesar Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Ingredients: 1/4 cup red wine vinegar; 2 tablespoons grated Parmesan; 1 teaspoon Worcestershire sauce; 4 anchovies, drained and/or rinsed; 1 large egg yolk, preferably pasteurized; Zest and juice of 1 lemon; 1 clove garlic, roughly chopped; 3/4 cup olive oil, or more as needed; Kosher salt and freshly cracked black pepper; Hot sauce, as desired; 8 to 10 cups bite-size pieces dinosaur kale (stems removed); Juice of 1 lemon; Kosher salt and freshly cracked black pepper; 1/2 cup grated Pecorino-Romano cheese (you can substitute Parmesan); 1 cup croutons

Directions

Try this cooking class now

21m Easy 97%

CLASS

For the dressing: Put the vinegar, Parmesan, Worcestershire, anchovies, egg yolk, lemon zest and juice and garlic in a blender and blend to combine. With the blender running, slowly drizzle in the oil to emulsify. Season with salt, pepper and hot sauce (if desired). Note: if the dressing is too thick, you can thin it by adding a few drops of water while the blender is running.
For the salad: Put the baby kale in a large mixing bowl and add the lemon juice and a pinch of salt. Using your hands, gently massage the kale with the lemon juice for 1 minute, then allow to sit for 5 minutes. Dress to taste with the Caesar dressing and additional salt and pepper. Serve in individual bowls topped with the Pecorino-Romano and croutons.
Any extra dressing can be stored in the refrigerator in an airtight container for up to 3 days.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Kale Caesar Salad

Ingredients

Dressing:

Salad:

Directions

Try this cooking class now

Try this cooking class now Watch Class

Tools You May Need

Tools You May Need

My Private Notes

Categories:

More from:

The Kitchen

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages