It doesn't look like much, but oh boy is this salad ever delicious!
I love a good kale ceasar, but completely fell in love with this particular recipe after watching this video by kitchen vignettes. She makes everything look so simple, so fresh, and so good. Plus I can never get enough of the Good Lovelies, the band showcased in the video.
Shredded Kale Caesar Salad
For the Salad
1 bunch of kale
1 cup croutons
1 cup chopped cherry tomatoes
2 oz freshly grated parmesan or pecorino romano cheese
For the Dressing
3 small-ish cloves garlic
1 small bunch parsley (or 2 small bunches)
½ Tbsp capers, drained
1 anchovy fillet
Zest of 1/2 a lemon
Juice of 1 lemon
1 small egg yolk
1 Tbsp sherry, red wine, or white wine vinegar
1/2 Tbsp dijon mustard
1/3 cup olive oil
Rinse and dry the kale. Remove the ribs (check out this video for a demo of the fastest way to do it). Roll up the leaves tightly, 3 or 4 at a time, and shred (chiffonade) them as finely as possible.. Place the shredded kale in a large salad bowl. Massage the kale by scrunching it with your hands for 15-20 seconds, this will ensure it is supple and most pleasant to eat – it will turn a darker shade of green
On a cutting board, chop the garlic, capers, parsley, anchovies to a pulp (a mortar & pestle ir a small food processor will also do the trick).
Transfer this paste to a medium bowl and add the egg yolk, mustard, vinegar, lemon juice and zest. Mix together well.
Gradually whisk in the olive oil, pouring it in a thin, slow stream. Whisk well. Add salt and pepper to taste. I find it doesn’t need any more salt.
Pour the dressing on the shredded kale and toss. If you find the dressing to be too much for one salad, immediately refrigerate the unused amount and use it within 2 to 3 days.
Let the salad stand for 15 minutes before serving to let the flavors meld together.
Garnish with grated cheese and cherry tomatoes or croutons.