There is a distinct pattern with my meal choices and recommendations — they usually include tons of vegetables, prepared in simple (but hopefully delicious) ways. I love making entrée-sized salads and serving them with varying protein options. This salad is no different. It is great both as a side salad or as an entrée along with broiled salmon or a medium-boiled duck egg (pictured).
Using kale in place of the traditional romaine in this caesar boosts the nutritional quality by providing ample amounts of anti-cancer and detoxing compounds called glucosinolates, and anti-inflammatory and antioxidant flavanoids. A cup of cooked kale also contains over one thousand percent of the daily recommended intake (DRI)! Some people find the bitter taste of kale off-putting, ironically the most potent phytochemicals in kale (glucosinolates and flavanoids) are what cause bitterness. A potential solution is to massage the dressing into the kale thoroughly with your bare hands. Massaging the kale makes the leaves softer by breaking some of the cell walls, the softening massage process also releases enzymes that break down the bitter compounds.
This recipe also uses a fairly traditional caesar dressing, anchovies and all. I dislike having chunks of anchovy, so I opted to blend this dressing, giving it a thick and creamy consistency. If you like a more vinaigrette-type dressing, you can whisk the ingredients together, just be sure to mince both the garlic and the anchovies. Anchovies are an excellent source of low-toxicity omega 3 fats, calcium, magnesium, zinc, B-12, iron, and many other essential nutrients. So if you can figure out a way to at least tolerate them (like hiding them in a dressing), your body will likely thank you.
- 2 large bunches curly green kale
- 1 pint cherry tomatoes
- ½ small purple onion (optional)
- Parmesan cheese (optional, for topping the salads)
- 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
- Place all dressing ingredients into a high-powered blender. I use a NutriBullet which works well.
- Blend until thick and creamy.
- Wash & dry kale leaves and remove leaves from the woody stem.
- Chop kale into bite-sized pieces.
- Cut cherry tomatoes in half or into quarters.
- Super thinly slice onions and run under cold water to de-flame.
- 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.
- Place kale onto serving plates and top with tomatoes, onions, and finely grated parmesan cheese.