Curly kale is the best choice for this salad. It can withstand the weight of the dressing and stay crunchy-even days later. Take the time to really work the kale leaves, tearing and massaging along with the soak in hot tap water. The extra effort will make for a much more enjoyable, crunchy (not chewy) salad.
Time:
6 hrsRating
Loading...| For Dressing: ½ cup Kewpie mayo | |
| ¼ cup parmesan, grated | |
| 2 Tbl lemon juice | |
| 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 Arbequina Extra Virgin Olive Oil | |
| For Salad: 2 bunches curly kale, ribs removed | |
| ¾ cup Caesar dressing (recipe above) | |
| Shaved Parmesan |
| 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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