Kale Caesar Salad

By Trish Published: April 2, 2014

• Yield: 4-6 Servings

by Kiki Luthringshausen

Ingredients

• 1 cup fresh basil leaves
• 3/4 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons mayonaise
• 2 cloves garlic
• 1/4 cup freshly grated parmigiano cheese plus more for sprinkling
• 1 lemon zest + juice
• 4 anchovies or to taste
• 1 tablespoon Worcestershire sauce
• 1 bunch curly kale ribs removed and rinsed
• 2 cups croutons

Instructions

1. In a food processor, combine the basil, ½ cup olive oil, Dijon, mayo, garlic, ¼ cup Parmigiano, lemon zest and juice, anchovies and Worcestershire.
2. Blend until smooth adding more oil as needed in a smooth stream. Remove lid and taste. Adjust seasoning with salt and pepper.
3. Add more Dijon or anchovies if needed and place lid back on and continue to blend. Transfer dressing to a container and keep in refrigerator until ready to use. Will keep in fridge for few weeks.
4. In a large salad bowl, combine the kale and croutons. Drizzle the dressing over and toss the salad. Sprinkle with extra Parmigiano and grate fresh pepper. Serve. *Try mixing different types of kale.

• Cuisine: American
• Course: Salad
• Skill Level: Easy