Kale Caesar Salad
Ingredients
Scale
- 1/4 cup fresh lemon juice
- 4 anchovy filets, packed in oil (optional)
- 1 garlic clove
- 1 tsp dijon mustard
- 3/4 cup olive oil
- 1/2 cup finely grated parmesan, divided
- 1 hard boiled egg, peeled
- 14 oz Tuscan kale or other kale, center stalks removed, thinly sliced crosswise
Instructions
- Combine the first four ingredients in a blender; puree until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup parmesan. Season to taste with salt and pepper. Cover and chill.
- Separate egg white from yolk. Place egg white in a coarse mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon. Scrape egg white from bottom of strainer. Repeat with egg yolk.
- Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup parmesan and sieved eggs.
Notes
- Dressing can be made up to 3 days ahead.
Nutrition
- Serving Size: 4