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kale caesar salad

4.6

(8)

www.foodnetwork.com
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Cook Time: 15 minutes

Total: 20 minutes

Servings: 5

Ingredients

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Instructions

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Step 1

For the dressing: Put the vinegar, Parmesan, Worcestershire, anchovies, egg yolk, lemon zest and juice and garlic in a blender and blend to combine. With the blender running, slowly drizzle in the oil to emulsify. Season with salt, pepper and hot sauce (if desired). Note: if the dressing is too thick, you can thin it by adding a few drops of water while the blender is running.

Step 2

For the salad: Put the baby kale in a large mixing bowl and add the lemon juice and a pinch of salt. Using your hands, gently massage the kale with the lemon juice for 1 minute, then allow to sit for 5 minutes. Dress to taste with the Caesar dressing and additional salt and pepper. Serve in individual bowls topped with the Pecorino-Romano and croutons.

Step 3

Any extra dressing can be stored in the refrigerator in an airtight container for up to 3 days.

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