- 1/2 cup lemon juice
- 2 anchovy fillets
- 2 cloves garlic, peeled
- 1/2 teaspoon Dijon mustard
- 1/2 cup olive oil
- 1/4 teaspoon salt
- ground black pepper to taste
- 6 cups kale leaves
- 1 cup croutons
- 1/4 cup grated Parmesan cheese
- Combine lemon juice, anchovies, garlic, and mustard in a blender or food processor fitted with a steel blade. Process until thoroughly combined. Pour in olive oil very gradually through the feed tube while machine is running, first 1 tablespoon at a time, then gradually increasing the amount. Season with salt and pepper.
- Stack and bunch the kale leaves together on a cutting board and cut across the stack into skinny slivers.
- Place the kale, croutons, and Parmesan cheese in the bowl and drizzle with about a 1/4 of the dressing. Toss and taste the salad and add more dressing if desired, then toss again.
10/22/2019
recipepes.com
all kale caesar, recipe
PT15M
PT1H
5
455 calories
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