Kale Caesar Salad

Name: Kale Caesar Salad
Ingredients: 2 Anchovy Fillets, Finely Minced; 2 cloves Garlic, Finely Minced; 1 Egg; 2 Tablespoons Fresh Squeezed Lemon Juice; 1 Tablespoon Dijon Mustard; 1 dash Worcestershire Sauce; 1/3 cups Olive Oil; 3/4 cups Finely Grated Parmigiano-Reggiano, Divided; 1/2 teaspoons Salt; 1/2 teaspoons Pepper; 1 bunch Kale, Stems Removed; Croutons, To Serve

12 ingredients

4 steps

Ingredients

2 Anchovy Fillets, Finely Minced
2 cloves Garlic, Finely Minced
1 Egg
2 Tablespoons Fresh Squeezed Lemon Juice
1 Tablespoon Dijon Mustard
1 dash Worcestershire Sauce
1/3 cups Olive Oil
3/4 cups Finely Grated Parmigiano-Reggiano, Divided
1/2 teaspoons Salt
1/2 teaspoons Pepper
1 bunch Kale, Stems Removed
Croutons, To Serve

Directions

1

In a bowl, use the back of a spoon to mash the anchovy fillets and garlic into a paste. Sprinkle in a little bit of salt to aid in the paste-making.
2

Whisk in the egg, lemon juice, mustard, and Worcestershire sauce until smooth. Slowly whisk in the olive oil, starting with a very thin drizzle and whisking vigorously until totally incorporated. Mix in 1/2 cup of the grated cheese. Add salt and pepper to taste.
3

With a tiny bit of olive oil, massage the kale leaves for about 2 minutes. Get every inch of the leaves. They will soften.
4

Toss the leaves with a few tablespoons of dressing at a time, until coated to your liking. Top with croutons and remaining grated cheese.