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Kale Caesar

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

Ingredients

For Salad Base:

  • 1 bunch curly kale
  • 1 bunch Tuscan kale

For P{ickled Onions:

  • 1 onion
  • ¼ cup red wine vinegar
  • ¼ cup water
  • 1 tsp sugar
  • 1 tsp salt

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

Instructions

  1. For the dressing, combine anchovy fillets, 3 tablespoons red wine vinegar, lemon juice, Dijon mustard, garlic cloves, and a large egg in a food processor. Blend until smooth.With the machine running, slowly drizzle in the olive oil until fully emulsified. Add grated Parmesan and pulse a few times to mix.
  2. For the pickled onions, place thinly sliced onion in a bowl. Heat ¼ cup red wine vinegar with water, sugar, and salt just until the sugar dissolves. Pour over the onions and let them sit for 1 hour or refrigerate until ready to use.
  3. In a large bowl, toss cleaned curly kale and Tuscan kale with your desired amount of dressing. Top with pickled onions and more grated Parmesan before serving.