Kale Caesar Salad
Active Time: 20 minutes • Total Time: 0 minutes
Yields: 4 Servings
- CAESAR DRESSING:
- 1 clove Earthbound Farm Organic Garlic
- 1 teaspoon anchovy paste
- 1/4 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Tabasco Sauce
- 3 tablespoons lemon juice
- 1 cup extra-virgin olive oil
- 5 ounces Earthbound Farm Organic Baby Kale
- 1 avocado
- Freshly grated Parmigiano Reggiano cheese
- Freshly ground black pepper
Earthbound Farm co-founder Myra Goodman is a big fan of kale, and she got the inspiration for this recipe on vacation, when she went to two different restaurants that offered new twists on the traditional Caesar: one with escarole and another with kale.
“I had never questioned the fact that a Caesar salad would always feature romaine lettuce,” she says. “What a revelation! I love the flavors of garlic, anchovies, lemon juice and mustard in a good Caesar dressing, and it turns out that those flavors are a perfect compliment to kale. My husband Drew and I can’t seem to get enough of this salad, which is great since there’s plenty of creamy, flavorful dressing left over for the next time we crave it.”
While it doesn’t take long to wash, de-stem and cut up curly kale, it takes virtually no time at all to simply open a clamshell package of triple-washed Earthbound Farm Organic Kale. Convenient! Avocado is another wonderful, non-traditional addition. A good-quality crouton contributes great flavor and crunch to a memorable Caesar salad; try making your own, which is a great use of bread that’s beginning to get stale. Enjoy!
To make the dressing, place the garlic, mustard, anchovy paste, Worcestershire and Tabasco in a small bowl. Using a fork, mash into a paste.
Add the lemon juice and stir to combine. Whisking constantly, slowly add the olive oil in a steady stream. Continue whisking until the dressing thickens. The vinaigrette can te refrigerated, covered, for up to 1 week. Let it return to room temperature and whisk again before using.
To assemble the salad, place the kale in a large bowl. Add 1/3 cup to 1/2 cup of the Caesar Vinaigrette and toss to coat. (If you’re using curly kale, let the salad sit for 10 minutes at this point so the kale will be more tender). Add the croutons and toss again, adding more dressing as needed. Divide the salad among individual salad plates and top each serving with some of the avocado, croutons, cheese and black pepper (if using). Serve immediately.