Hello everyone, Jess here. This one was shared last season by Fellow Springdellian Christine N. I’ve always been leery to try it due to the anchovy thing. Now that I’ve finally made it, my family is eating this salad and going back for seconds. They are not aware of the anchovies involved, and what they don’t know won’t hurt them, it’s a great salad and perfect use for those piles of kale you may find in your fridge.
Pictured here with grilled chicken breast, without croutons.
I’ll let Christine take it away:
“Jamie tells me you guys aren’t eating your kale. Eat your kale. Here’s the thing: I’m addicted to Caesar salad. I make my own dressing.
1 tbsp dijon
1 tin anchovies, drained
1 clove garlic, smashed
juice of 1/2 a lemon
1/2 cup grated Parmesan
get that going in the blender and drizzle in 3/4 cup extra virgin olive oil while the blender’s running and there you go.
(Jess interjecting here. It’s really not the most pleasant looking sauce, but trust me, what it tastes like tossed with massaged kale makes it all worth it!)
I’ve been making scads of this and dumping it onto huge bowls of chopped raw kale.
You know how you wouldn’t dress a salad ahead and put it in the fridge because it would get wilty and gross? You go ahead and dress this whenever you want. Eat as much as you can fit into your stomach, put the rest in the fridge, go back and repeat this as often as necessary. It keeps beautifully for a day or two. If you like things like croutons or other stuff in your Caesar salad, add them to the dressed kale as you go. Don’t store them mixed in. You’re welcome.”
I’ve also enjoyed a dash or two of Worcestershire in the sauce. A perfect side dish any night of the week. Enjoy!