Garden Kale Caesar Salad
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Prep time: 
Total time: 
Serves: 4 entrée salads, or 8 side salads
 
Ingredients
  • Salad:
  • 2 large bunches curly green kale
  • 1 pint cherry tomatoes
  • ½ small purple onion (optional)
  • Parmesan cheese (optional, for topping the salads)
  • Dressing:
  • ½ cup + 2 Tbl, extra virgin olive oil
  • 1 large garlic clove, minced
  • 6 anchovy fillets, chopped small
  • 2 large egg yolks
  • 2 Tbl fine grated parmesan cheese (optional)
  • 2 Tbl fresh lemon juice
  • ¾ tsp dijon mustard
  • ⅛ tsp salt
  • fresh ground pepper
Instructions
  1. Place all dressing ingredients into a high-powered blender. I use a NutriBullet which works well.
  2. Blend until thick and creamy.
  3. Wash & dry kale leaves and remove leaves from the woody stem.
  4. Chop kale into bite-sized pieces.
  5. Cut cherry tomatoes in half or into quarters.
  6. Super thinly slice onions and run under cold water to de-flame.
  7. Place kale into a large prep bowl and put about half the dressing in dollops on the top of the kale. Massage the dressing into the kale with your (clean) hands. Once the dressing is incorporated, put the rest of the dressing onto the greens and massage until thoroughly distributed.
  8. Place kale onto serving plates and top with tomatoes, onions, and finely grated parmesan cheese.
Recipe by Minimal Wellness at https://minimalwellness.com/kalecaesar/