Description
You can make this salad with your favorite bottled Caesar dressing, but this eggless dressing is quick and easy to whip up. Quality Parmesan and croutons make all the difference.
Ingredients
Scale
- 8 large kale leaves, washed and dried
- juice from 1 lemon
- 1 large garlic clove
- 4 anchovy fillets, packed in oil (optional)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon white wine vinegar
- 1 tablespoon Dijon mustard
- 1/3 cup extra virgin olive oil
- ¼ teaspoon freshly ground black pepper
- 2 cups quality croutons
- 1½ ounce piece of Parmesan, shaved into thin pieces
Instructions
- Remove the ribs from the kale leaves and cut the leaves into 1-inch wide ribbons (discarding ribs).
- In a large bowl, toss the ribbons with half the lemon juice and let sit for 30 minutes.
- In a blender, combine the rest of the lemon juice, the garlic, anchovies, Worcestershire sauce, vinegar, mustard, olive oil, and pepper and mix until well blended.
- Pour the dressing over the kale and toss so the ribbons are well coated.
- Just before serving, add the croutons and Parmesan shavings and gently toss with your hands.
- Category: lunch, light dinner, side
- Cuisine: Italian