How to Make Killer Kale Cesar Salad

So any of my fine friends who has had the pleasure of living with me, have undoubtedly had the PLEASURE of trying my famous Killer Kale Caesar Salad (okay fine, self proclaimed famous, but lets just call it foreshadowing for now). Now, for any of you out there who turn and run at the word kale, never fret, this dressing is also amazing on romaine lettuce, spinach, rocket or basically anything that's green. Now, if you're like me, indecisive, the decision of whether or not I am willing (and able) to take on a task in the kitchen, tends to be around the amount of ingredients required and more so the amount I am required to leave my house  for... Sighhhh. My life is hard. Now hear me out people, I know the list of ingredients you're about to see is more than the usual pre-made caesar salad dressing, and yes you're right. That's because store bought salad dressings are filled with disgusting amounts of who knows what not to mention they are expensive and well, gross. I know I know it would be cheaper to buy the pre-made dressing rather than all the ingredients, but let me tell you these ingredients will go way further not to mention, this dressing will change how you caesar salad.

Okay so first things first! What you will need to make Killer Kale Caesar Salad:

The Dressing:

1-2 Cloves of Garlic

1/4 Tsp of Salt

1/4 Tsp of Pepper

1-2 Anchovies or a squirt of Anchovie Paste (Optional)

3 drops Tobasco

4-5 Drops Worscestershire Sauce

Pinch of Dijon Mustard

6 Tbs Olive Oil

3 Tbs Vinegar

1 Egg Yolk

The Salad:

1 Bowl Chopped Kale

Parmesan cheese

Bread Crumbs (optional)

(Half a Lemon & drizzle of olive oil to massage the kale)

Instructions:

Place garlic cloves into a food processor, magic blender or a mortar and pestle along with salt and pepper. Grind or mash cloves with the salt and pepper until smooth. (This step is important because the salt tames the raw garlic taste.)

Next add anchovies, Tabasco, Worcestershire, and dijon mustard. Blend or grind until  you have a smooth paste like consistency.

Once finished blending the above ingredients, add  egg yolk, olive oil and vinegar to the paste.

 

 

 

 

 

 

 

 

 

 

 

 

Shake until mixed! If you prefer a frothy creamy caesar dressing you can put the mixture back into the blender or food processor and blend until white and thick (due to whipping the egg yolk), I personally prefer it shaken.

 

 

 

 

 

Now your finished with the dressing, so onto the salad! In order to create tender kale that soaks in all the flavors of the dressing, it is so important that you massage the kale. Yes, MASSAGE IT. To do so, drizzle your bowl of kale with a little bit of olive and the juice of one half a lemon

 

 

 

 

 

 

 

 

 

 

Massage the kale with your hands for about 1-2 minutes. This process makes the kale not so rough and easier to digest.

 

 

As you massage the kale, you will see it visually soften and take on a different color, (see below) once you see this change, you can stop massaging the kale.

Now that you've finished the dressing and your kale is prepped, you can now dress these leafy greens!  Coat your kale with about a third of your dressing (the dressing should last for at least 2-3 salad batches). You can always add more if need be! Once you've coated and tossed the salad, you can garnish the salad with fresh Parmesan cheese and bread crumbs (I usually opt out of the bread crumbs, but they do add great texture and taste, you can also add croutons here if you prefer).

And there you have it! Killer Kale Caesar Salad! This recipe is one my go-to's and is sure to wow your friends and family every time! This is a great dressing to make ahead and keep in the fridge! It should last for about a week in the fridge making it great for a quick meal or the perfect addition to a lovely pasta dish. Seriously people, once you get in the habit of making your own salad dressings you will NEVER go back to buying the store bought ones. It is so much tastier and healthier to make your own! I hope you enjoy this one!

And remember, your diet starts tomorrow!

Xo

Carly