KALE CAESAR SALAD

Kale Caesar Salad image

Provided by Geoffrey Zakarian

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup red wine vinegar
2 tablespoons grated Parmesan
1 teaspoon Worcestershire sauce
4 anchovies, drained and/or rinsed
1 large egg yolk, preferably pasteurized
Zest and juice of 1 lemon
1 clove garlic, roughly chopped
3/4 cup olive oil, or more as needed
Kosher salt and freshly cracked black pepper
Hot sauce, as desired
8 to 10 cups bite-size pieces dinosaur kale (stems removed)
Juice of 1 lemon
Kosher salt and freshly cracked black pepper
1/2 cup grated Pecorino-Romano cheese (you can substitute Parmesan)
1 cup croutons

Steps:

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