Friday, January 4, 2013

Kale Caesar Salad

As you know I'm always on the look-out for recipes that are not only quick and tasty but also nutritious, so when Greg saw this in his "Men's Health" magazine I pounced on it!  All the family loves Caesar salad and by adding kale the nutritional quality of this salad goes through the roof!  Kale is very high in beta carotene, vitamin K, vitamin C, lutein, and rich in calcium.  It also contains potent anti-cancer properties and chemicals that boost DNA repair in cells.  Since cooking kale does somewhat reduce all these nutrients, eating it raw in this recipe ensures you receive the maximum benefit..all good stuff and a great way to start off the new year!!!

1 egg yolk*
Juice of 1 lemon
2 garlic cloves, chopped
2 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1/2 tsp anchovy paste (optional)
1/4 cup extra virgin olive oil (EVOO)
1/4 cup grapeseed oil
1/4 cup grated Parmesan or Romano cheese
Salt and freshly ground black pepper, to taste
2 - 3 slices of cooked bacon, crumbled (optional)
1 large bunch of kale
  • In a food processor, blend the egg yolk, lemon juice, garlic, red wine vinegar, Worcestershire sauce and anchovy paste;  gradually add the oils with the food processor running, until the dressing becomes thick and creamy.  Stir in the cheese and season with salt and pepper.
  • Holding the stem of the kale leaf, pinch the stem with your thumb and forefinger of your opposite hand and run it from the bottom to the top of the leaf, stripping the leaf from the stem.  Do this for each leaf.  Roughly chop or tear the leaves to bite-sized pieces and place in a large salad bowl.  
  • Toss the kale with the dressing, top with more cheese and crumbled bacon, if using!  
*Ensure when eating raw egg yolks that you get your eggs from a trusted source to minimize your risk of foodborne illness.     

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