A few months ago, I posted my sister's recipe for classic caesar salad. This recipe is very similar and uses almost all the same ingredients but the difference is that it is quicker, easier, less messy, and frankly, better? But don't tell her I said that.
This is my go to weeknight salad dressing. I prefer a kale caesar, as opposed to the more traditional romaine, because I think the lettuce stands up to the thickness of the dressing better and kale is crazy healthy so why not? So so so important though to remember to "massage" or "bruise" your kale, especially if it is larger and tougher. You can do this simply by ripping chunks of the kale and applying pressure as you roll the chunks between your palms.
For this recipe I use a small food processor, either a Nutribullet, or a Ninja. This would also be fine in a blender or even in a glass bowl with an immersion blender. Okay, with no further ado, my classic down-and-dirty caesar salad dressing:
Ingredients:
1 can of anchovies in olive oil
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
1/2 tbsp dijon mustard
2-4 dashes tabasco
1 egg
1-2 teaspoons lemon juice
2-3 dice sized chunks of Parmesan cheese
1 tbsp capers
Method:
In a food processor, combine ingredients and blend.
Pour dressing over massaged kale and toss
(optional) Top with crispy strips of tempe or chicken
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