Your classic Caesar salad but with our new favorite veg – Kale!
- 2 large bunches of Tuscan kale
- 1/4 cup parmigiana Reggiano thinly sliced with a veggie peeler
- 2 anchovies, oil or salt packed. Soaked in milk or water for 20 min to mild out their flavor
- 1/2 clove of garlic (you can use more if you like a lot of garlic)
- 1/2 egg yolk
- Juice and zest of 1 1/2 lemons
- Dash of Tabasco
To make the dressing, Smash the anchovy and garlic together with a mortal and pestle or the use a knife to very finely chop. Put in a mixing bowl and add the juice of half a lemon. Let the garlic And anchovies marinate in the juice for 5 minutes. Mix in the egg yolk and mustard and slowly drizzle in the olive oil. Start by adding just a drop at a time, then mixing well, to make sure the dressing emulsifies. Once you have a good emulsification started you can add a bit more olive oil at a time. Continue this process until you have incorporated all the olive oil. Add the rest of the lemon juice, tabasco and season with salt and pepper.
For the salad wash the kale well with water and spin dry in a salad spinner. Remove stems from the kale and chop into 1 inch pieces.
For the croutons preheat oven to 350 F/180C. Cut the crust from the bread and tear or cut into 1/2 inch squares. Arrange on a baking sheet and drizzle with a tablespoon of olive oil and season with salt and pepper. Place in the middle rack in the oven and cook until nicely toasted about 10 minutes.
To assemble: In a large bowl mix the kale, croutons, half the Parmesan, a pinch of salt and pepper and enough dressing to coat everything evenly, about 3 tablespoons and top with the remaining Parmesan