Lemony Kale Caesar Salad

Name: Lemony Kale Caesar Salad
Yield: SERVES 4 TO 6
Ingredients: 1 medium bunch dino or lacinato kale(about 10 ounces) (see Note); 2 medium cloves garlic; Kosher salt; 2 anchovy fillets, minced (about 1 teaspoon); 1 large egg yolk; 2 tablespoons freshly squeezed lemon juice, more to taste; 1/2 teaspoon Dijon mustard; 1/4 cup extra-virgin olive oil; 1/3 cup grated Parmigiano-Reggiano cheese, more for garnish; Freshly ground black pepper

December 22, 2011

This salad is inspired by the incredible version I had at New York City’s Il Buco restaurant. One bite will convince you that compared to romaine, kale is a better match for assertive Caesar dressing. You can omit the egg yolk if you want to play it safe, but don’t try this without anchovy; it makes the dish. This version is crouton-less; if you add them, make a bit more dressing.

Recipe notes

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