KALE AND BRUSSELS SPROUT CAESAR WITH SEARED SALMON
Steps:
- Make the dressing: In a small food processor, combine the anchovies, egg yolk, lemon juice, garlic, oil, Dijon, salt, black pepper and cayenne. Process until smooth. Pour into a small bowl and stir in the 2 tablespoons Parmesan cheese. Set aside.
- Prep the salad: Remove and discard the tough inner ribs and cut the leaves into small bite-size pieces. Working in batches, if necessary, spin dry in a salad spinner. Transfer to a large bowl. Add the oil and massage into the kale with your hands until it is soft, bright green and glossy.
- Add the Brussels sprouts to the bowl and toss. Add 3/4 of the dressing and toss to coat. Sprinkle in 1 to 2 tablespoons of Parmesan and toss again. Taste and add more dressing, if needed.
- Divide the salad among 4 shallow bowls and sprinkle with the pine nuts and a little
- more Parmesan.
- Make the salmon: Heat a 14-inch nonstick skillet over medium heat. Meanwhile, season the salmon with the salt. Melt the ghee in the skillet then add the salmon, skin-side up. Cook until the bottoms are golden brown, 4 to 5 minutes. Flip and cook for 2 minutes or to your preferred doneness.
- Place 1 salmon fillet on each salad, sprinkle with black pepper and serve with a lemon wedge.
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