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Kale Caesar Salad

Kale Caesar Salad
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Ingredients

Directions

Place the anchovies, garlic, lemon juice, mustard, Worcestershire and Tabasco sauce in a food processor or blender, and pulse until the mixture is roughly chopped.

To coddle the egg, bring a small pan of water (enough to cover the egg) to a boil over high heat and add the egg. Cook exactly 60 seconds, then remove the egg from the water with a slotted spoon and transfer it to a bowl of cold water. Let it sit in the cold water for about a minute, and then add the coddled egg (both the yolk and egg white) to the food processor or blender. Purée for about 20 seconds.

With the machine running, add the oil in a slow, steady stream. If the dressing is too thick, you can thin it with a tablespoon or two of cold water. Transfer the dressing to a clean container, cover and refrigerate for up to 7 days.

To assemble the salad, place the kale in a large bowl. Add 1/3 cup to 1/2 cup of the Caesar Vinaigrette and toss to coat. (If you are using curly kale, let the salad sit for ten minutes at this point so the kale will be more tender). Add the croutons and toss again, adding more dressing as needed. Divide the salad among individual salad plates and top each serving with some of the avocado cubes, croutons, cheese and black pepper (if using). Serve immediately.

Note: This recipe makes a generous amount of dressing; you’ll use about half on the salad itself, then you’ll have the rest left over for the next salad or other delicious ideas you might have!