"Kale Yeah!" Caesar Salad

Kathleen's picture

BC spring is confusing isn’t it? This brief window of warmth that we got a few weeks ago made me crave salad weather. Here is my recipe for kale caesar salad that is so easy to whisk up as a side to any dish or as a main course for lunch (just add salmon or chicken on top!). This recipe has got some great fats in the egg yolk and omegas in the anchovies which are essential for hormone health.

THE DRESSING

2 anchovy fillets, finely diced

1 egg yolk

¼ cup of olive oil

½ juice from a small lemon, to taste

1 clove garlic, finely diced

1TB dijon mustard

Salt and pepper, to taste

Parmesan cheese, to taste

THE SALAD

1 bunch of kale, finely chopped

HOW TO MAKE

  1. Dice anchovies and garlic. Add dijon mustard, salt, pepper, egg yolk. Whisk to incorporate.

  2. Add olive oil in a slow steady stream while whisking to emulsify.

  3. Add lemon juice and adjust the seasoning to taste.

  4. Toss with chopped kale and cheese.

  5. Enjoy!