Kale Caesar Salad
Kale Caesar Salad
Fresh, cruciferous ribbons of green coated in salty, garlicky, lemony dressing. This raw Tuscan Kale salad is astonishingly addictive.
Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark’s In the Kitchen with a Good Appetite.
Ingredients:
1 bunch Tuscan kale (also called cavolo nero, black cabbage, lacinato, or dinosaur kale)
For the dressing: (Makes 1 cup)
2-oz flat fillets of anchovies packed in olive oil
1 garlic clove
½ teaspoon kosher salt
½ cup grated parmigiano cheese
½ cup extra-virgin olive oil
Juice & zest of 1 lemon
Freshly ground black pepper to taste
Preparation:
- Rinse the kale thoroughly and shake dry. Trim the bottom few inches of the kale stems and discard. Roll the leaves up lengthwise and chiffonade them so that you get thin ribbons. Place in a large bowl.
- Using a food processor or blender, combine all the ingredients for the dressing except the olive oil. Blend until everything is combined. While the food processor/blender is running, slowly drizzle in the olive oil.
- Toss the kale with as much dressing as you’d like (this recipe makes more than enough – I like to keep extra in the fridge). Let sit for at least 5 minutes before serving.
Note: This salad is great for parties because it gets better as the leaves absorb the dressing. Unlike more delicate greens, the kale stands up well and won’t get all wilty on you.
