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
Servings: 6 people
Ingredients
- 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
Instructions
- 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.