Kale Caesar

Kale Caesar

Try two textures of kale in one creamy Caesar salad bowl. Homemade dressing takes the taste to a new level.



For dressing

4 anchovy fillets

3 Tbs red wine vinegar

1 Tbs lemon juice

2 Tbs Dijon mustard

2 cloves garlic

1 large egg

1 cup olive oil

½ cup grated parmesan

For salad base

1 bunch curly kale

1 bunch Tuscan kale

For pickled onions

1 onion

¼ cup red wine vinegar

¼ cup water

1 tsp sugar

1 tsp salt



  1. For dressing, in a food processor, combine anchovy fillets, 3 Tbs red wine vinegar, lemon juice, Dijon mustard, garlic cloves and large egg. Blend until smooth and with the machine running, slowly drizzle in olive oil. Once blended and emulsified, add grated parm and pulse a few times to combine.
  2. For the pickled onions, fill a bowl with thinly sliced onion. Heat ¼ cup red wine vinegar with water, sugar and salt just until sugar is dissolved. Pour over onions and let sit 1 hour or refrigerate until ready to use.
  3. In a large bowl, combine cleaned curly kale and Tuscan kale. Toss with desired amount of dressing and top with pickled onions and more parm.
October 6, 2021
©2023 W.Atlee Burpee & Co