“Mom, can we make this our regular salad from now on?”
That was my brother’s request after I made this salad for my family. Big deal, you say. Well, considering he is generally the non-vegetable-loving type, him saying that actually was a pretty big deal. So much so that my mom asked him if he was feeling okay! Ha! The salad must be good! 😉
As part of an assignment last semester, we had to get together with a group of our classmates and have a potluck dinner. One of the other girls brought this salad, and I, who had never tried kale before but was very eager to, happily helped myself to some to try. And then very happily helped myself to seconds. And would have had thirds had it not been all gone. Oh. My. YUM. It was so stinkin’ good!
Kale Caesar Salad
- 1/4 cup lemon juice
- 1 can anchovy fillets packed in oil
- 1 fresh garlic clove
- 1 Tbsp. Dijon mustard
- 3/4 cup extra-virgin olive oil
- 1/2 cup finely grated Parmesan or Vegan alternative, divided
- 2 hard-boiled eggs, peeled and chopped (optional)
- 7-8 cups of kale leaves (centre stalks removed)
Combine the first four ingredients in a blender; purée 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. Cover and chill.
Toss kale and dressing in a large bowl to coat. Top with remaining 1/4 cup Parmesan and eggs.
Yum yum yum yum yum yum yum yum yum yum yum yum yum yum YUM!
I think using kale for a salad is a really nice change. I find it much more filling than romaine or other greens, and the taste really isn’t all that different from spinach. It also looks so neat with its curly leaves!
What’s your favourite way to eat kale? I have heard amazing things about kale chips but have yet to try them. Soon!!