I became a fan of Caesar salad through my friend Tashia. On many sunny summer days, we’d grill up some steaks or some chicken on the BBQ and she’d serve a homemade Caesar salad on the side. It was the best Caesar salad I’d ever tasted – with a creamy, garlicky, and tangy dressing – and she seemed to throw it together so easily. So one day I asked her for the recipe and, with a few further tweaks, it has now become my Caesar salad recipe!
If J could eat 2 foods for the rest of his life, it would be this Caesar salad and ribs. Usually I make this dressing for a lettuce Caesar salad, but kale is cool and trendy and healthy and when you’re just using lettuce as a vehicle for this Caesar dressing, you may as well be a little healthier and make it kale, right?! So here it is – a Kale Caesar salad with Pine Nuts. The pine nuts add a little extra crunch – make sure you broil them in the oven for a few minutes before sprinkling on top of your salad. And lots of Parmesan cheese is always necessary!
- 1 clove of pressed garlic (my friend does 2-4 cloves to make it way more garlicky!)
- 1 teaspoon of fresh ground pepper
- dime size amount of anchovy paste
- 12 capers minced up
- 1 teaspoon of grainy Dijon
- 1 teaspoon of Tabasco
- 1 teaspoon of Worcestershire sauce
- 1 tablespoon of red wine vinegar
- 1 fresh, organic egg yolk
- 3/4 cup of olive oil
- juice from half of a lemon (approx 1/4 cup)
- 1/4 cup pine nuts, toasted
- freshly grated Parmesan cheese
- 1 bunch Lacinato kale
- For the Caesar dressing: In a small bowl add pressed garlic, freshly ground pepper, anchovy paste and capers. Mush ingredients together with a fork. Add Dijon and mix together until a paste forms, then add Tabasco, Worcestershire and vinegar. Add the egg yolk and mix. While stirring constantly, slowly drizzle in the olive oil. It is very important to go slowly, otherwise the oil will not mix in properly! Once the olive oil is completely added, squeeze in lemon juice.
- For the salad: Wash and dry the kale leaves completely. Cut out the tough centre stems from each kale leaf and discard. Roll up each leaf and slice thinly into strips.
- To assemble: In a salad bowl, toss the sliced kale with the homemade dressing. Depending on how much kale you are using, the dressing may be too much, so you'll need to judge for yourself! Top salad with pine nuts and Parmesan cheese.
- For best results, dress the salad at least 10 minutes before serving.