For the Dressing:
1/2 cup mayonnaise
¼ cup parmesan, grated
Juice of 1/2 of a lemon
1 Tbl White Balsamic Vinegar
1 Tbl Worcestershire
1 Tbl Dijon mustard
½ tsp anchovy paste
1 garlic clove, grated
½ tsp Pacific Blue Salt
½ tsp freshly ground Tellicherry Peppercorns
¼ cup Roasted Garlic Extra Virgin Olive Oil
For the Salad:
2 bunches curly kale, ribs removed
¾ cup Caesar dressing (recipe above)
Shaved Parmesan

Curly kale is the best choice for this salad. It can withstand the weight of the dressing and stay crunchy-even days later. We combine the White Balsamic Vinegar and Roasted Garlic Extra Virgin Olive Oil into the dressing. It’s worth the effort to work the dressing into the kale leaves, tearing and massaging as you do. The extra effort will make for a much more enjoyable, crunchy (not chewy) salad. 


1.For Dressing: Process everything except oil in blender for 30 seconds, with blender running add oil until emulsified.
2.For Salad: Tear the leaves from the ribs and chop or tear into bite-sized pieces. Don't be afraid to really manhandle the leaves.
3.Place in a very large bowl and fill with hot tap water. Soak for about 5 mins and then lift the kale from the water. Don't pour into a colander because you will pour the sand at the bottom of the bowl onto the leaves, defeating the purpose of rinsing the greens.
4.Dry thoroughly and add in the Caesar Dressing. The kale should be dressed in advance—up to 6 hours—to allow the kale to relax and take in the dressing.
5.Before serving, adjust with additional dressing. Be sure to taste the kale before doing this. Garnish each serving with shaved parmesan.

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