All-Kale Caesar Salad, from I’ll Have the All-Kale Caesar Salad!
“Kale is a super food, packed with Vitamin C and other antioxidants,” says Viniagrette owner Erin Wade. “And because it is such a tough, cruciferous green, you need an unusually strong Vinaigrette to soften it.”
1 bunch of curly kale (or Tuscan kale)
1 cup Marcona almonds, chopped
1 to 2 cups grated parmesan
anchovies, to taste
Finely chop the leafy part of the green curly kale (strip each leaf off the main stem) or, if you prefer, the darker green, and even more nutritious Tuscan Kale.
Because kale is on the tougher side, chop the leaves fairly fine, more like a coleslaw, in order to expose a lot of surface area where the dressing can absorb and soften. Add almonds, a generous handful of grated parmesan cheese, and vinaigrette, to taste.
Toss with more rough chopped anchovies, depending on how much you love their briny punch (they are very high in Vitamin D) and enjoy!
Unlike most salads that need to be served immediately, this salad actually improves for a while after, as the dressing works its magic! Serves 2-4.
Zingy Lemon Anchovy Vinaigrette
Juice of 2.5 lemons (or 3)
12 anchovy fillets packed in oil and a little of the oil
2 tablespoons champagne or white vinegar
1 tablespoon creamy dijon mustard
about 1/2 cup olive oil (start with less and add more if needed)
1 tablespoon of water
1 small shallot or half a big one
Salt and pepper to taste
Put all ingredients but the shallot in a blender and emulsify. Then chop the shallot and mix it in. Serves 4-6.