Kale Caesar Salad recipe
Kale Caesar Salad recipe

Shredded Kale Caesar Salad

by Aube Giroux on Aug 20, 2013

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Course
Salad

Ingredients

For the Salad:

  • 1 extra-large bunch of kale or 2 regular-sized bunches
  • 1 to 2 cups croutons or chopped cherry tomatoes
  • 4 oz freshly grated parmesan or pecorino romano cheese

For the Dressing:

  • 6 cloves garlic
  • 1 large bunch parsley (or 2 small bunches)
  • 1 small jar of capers, drained (about 2 to 3 tbsp.)
  • 3 anchovy fillets
  • Zest of 1 organic lemon
  • Juice of two organic lemons
  • 1 egg yolk
  • 2 tbsp. sherry vinegar
  • 1 tbsp. dijon mustard
  • ¾ cup olive oil

Instructions

  1. Rinse and dry the kale. Roll up the leaves tightly, 3 or 4 at a time, and shred (chiffonade) them as finely as possible. You can remove the stems before you do this if you wish. Place the shredded kale in a large salad bowl.
  2. On a cutting board, chop the garlic, capers, parsley, anchovies to a pulp (a mortar & pestle will also do the trick).
  3. Transfer this paste to a medium bowl and add the egg yolk, mustard, sherry vinegar, lemon juice and zest. Mix together well.
  4. Gradually whisk in the olive oil, pouring it in a thin, slow stream. Whisk well. Add salt and pepper to taste.
  5. Pour the dressing on the shredded kale and toss. If you find the dressing to be too much for one salad, immediately refrigerate the unused amount and use it within 2 to 3 days.
  6. Let the salad stand for 15 minutes before serving to let the flavors meld together.
  7. Garnish with grated cheese and cherry tomatoes or croutons.
Photo of Aube Giroux

About the Author
Aube Giroux

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Kale Caesar Salad recipe
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