Kale Caesar Salad
Serves 4-6
In a small food processor, combine:
1/4 c extra virgin olive oil and add
more as needed to reach smooth
consistency
1 cup grated pecorino romano
2 cloves of garlic
2T Dijon Mustard
1T lemon juice
2 anchovies or one squeeze of
anchovy paste (you can leave this out
if you don’t like anchovies or sub a
splash of worcestershire sauce )
1T rice vinegar
1 raw egg yolk
Salt and pepper
Blend until creamy. Set aside.
Chop one large bunch of kale as fine
as you can into strips, removing any
tough ribs. Put kale in a big bowl with
a pinch of salt and tiny bit of olive oil
and massage the kale with your hands
for 2 minutes. This really breaks down
the kale and makes this salad easy to
eat.
Meanwhile, toast 1/4 cup of breadcrumbs
in 1T EVOO, a pinch of salt and
1/2t garlic powder in a pan until
browned. I prefer panko breadcrumbs.
Let cool.
Combine kale and enough dressing to
coat and put it in the fridge for 10
minutes.
Right before serving, toss the dressed
greens with the breadcrumbs. Top with
more grated pecorino and Enjoy!
RECIPES
MAY 2021 | COBB LIFE 49