Kale Caesar
Be sure to cut out the center stem of the kale leaves before finely slicing them for the salad. I use Primal Kitchen avocado oil mayonnaise when I want to keep this recipe Whole30 compliant, but I really prefer Duke’s or Hellman’s. Serves 6-8
Course: Salad
Keyword: salad, side dish
Servings: 6 people
- 1 teaspoon anchovy paste, or 1 anchovy filet minced very fine
- 1 garlic clove, grated on a micro planer
- 1 level tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons good quality or homemade mayonnaise
- 1/3 cup extra-virgin olive oil
- 20 stalks Tuscan or lacinato kale
- Kosher or course sea salt
- Optional garnish: Shaved parmesan
In the base of your salad bowl, add the anchovy paste, the grated garlic clove, mustard, lemon juice, and mayonnaise. Mix well to combine.
Slowly drizzle in the olive oil while whisking to emulsify. I usually transfer most of the dressing to a bowl just to make sure the salad isn’t overdressed. Any remaining dressing can be stored in a jar in your refrigerator for about a week or so.
Remove the center stem from the kale and slice very thin. Add the kale to the salad bowl and toss to combine. Sprinkle with crunchy sea salt and serve.