This salad is full of things I love. Kale… love. Caesar dressing… love. Cheese… love. Almonds… love. Kale has been the hot super food for a while now and I am completely on board. We go through tons of kale at our house. A lot of the time I am making roasted Brussels sprouts and kale (seriously, like once a week). I do lots of salad with kale too. It taste so fresh and crisp and doesn’t get soggy when tossed with a dressing.
Caesar salads have always been one of my favs. I love that salty flavor with the hint of lemon juice and sharpness of fresh ground pepper. This recipe includes no raw eggs either! I completely love that because using raw eggs came make some people a little uneasy (definitely not me, I can lick the bowl of any batter with the best of them).
Can we talk about anchovies though? I love them! Will even eat them straight out of the can. I know not everyone feels that way, but please don’t let that discourage you from making this recipe. I have made this salad many of times for people that “hate” anchovies, and they are usually the ones scraping their plate at the end of the meal.
This salad makes a great side but there are many nights that I have picked up one of those rotisserie chickens from the grocery store and added it to the top to make it a main course.
Ingredients
¼ cup fresh lemon juice
8 anchovy fillets packed in oil, drained
2 garlic cloves
2 teaspoon Dijon mustard
¾ cup extra virgin olive oil
½ cup finely grated Parmesan cheese
1 hard-boiled egg, peeled
1 bunch kale, center stalks removed and thinly sliced
¼ cup toasted almond slices
Instructions
Combined the lemon juice, anchovies, garlic and mustard into food processor. Puree until smooth.
With the machine running, slowly add oil until creamy dressing forms.
Transfer the dressing into a bowl and toss with kale and ¼ cup Parmesan cheese.
Separate egg white from yolk.
Place egg white in a course-mesh strainer set over bowl.
Press egg white through strainer with the back of a spoon.
Repeat with yolk.
Add egg, almond slices and remaining cheese to the top of salad.
