Kale Caesar Salad
Recipe type: Salad
Prep time: 
Total time: 
Healthy and homemade twists on a classic. Top with a protein of your choice, like poached chicken, or salmon.
For the dressing:
  • 2 T lemon juice
  • 1 clove garlic
  • 1 T dijon mustard
  • .25 - .5 c parmesan reggiano
  • extra virgin olive oil
For the kale:
  • Bunch of lacinato (dinosaur) kale, sliced into the thinnest strips possible.
For the Panko-Anchovy Topping:
  • ⅓ c extra virgin olive oil
  • 6 to 7 anchovy filets
  • 2 cloves garlic, minced
  • 1 c panko
  • zest from one lemon (optional)
For the dressing:
  1. Place the lemon juice, garlic clove, and mustard in a small food processor.
  2. Process until the ingredients are combined and the garlic as finely chopped as possible.
  3. Add some of the cheese and process again.
  4. Slowly stream in the olive oil (there are tiny holes in the lid of my processor for this precise purpose) until it reaches the consistency you like.
  5. Stir in extra cheese, to your taste.
For the Panko-Anchovy Topping:
  1. Heat the olive oil and anchovies in a small sauce pan over medium to high heat, stirring constantly, until the anchovies are almost dissolved.
  2. If anchovies gross you out, you can strain out any remaining pieces if you would like, before proceeding to the next step. Just do it carefully because you are working with hot oil!
  3. Remove from heat and stir in the garlic for 30 seconds. It may brown quickly in the hot oil.
  4. Add the panko and stir until golden and the oil absorbs. Again, it may brown pretty quickly.
  5. Stir in the lemon zest, if using.
Assemble the salad:
  1. Place the kale in a large bowl, and massage a bit of the dressing into kale - just squeeze it through.
  2. Let it sit for a few minutes, and then when ready to serve, add additional dressing.
  3. Top the salad with the Panko-Anchovy Topping, and additional cheese.
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2015/09/30/kale-caesar-salad/