- 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!
Friday, January 4, 2013
Kale Caesar Salad
KALE CAESAR SALAD
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