Caesar Salad With Purple Kale And Grapes
Sharing my favorite way to prepare Caesar Salad! The dressing is pretty classic, using anchovy and egg yolk, (please don't get squeamish, it's so worth it!) that gives it that whole creamy umami thing, and in my opinion makes the whole dressing! I've added purple kale and grapes to the salad in order to give it some texture and a slight sweetness. And if your into croutons, which I left out this time, only cuz I didn't have any on hand, check out @littlesouschef, they have a darn good recipe for those addicting little things!
Romaine lettuce, torn
Purple kale, trimmed and *prepared
Freshly shaved parmesan cheese
Bacon, cooked & crumbled (optional)
For the dressing:
3 Tsp. Anchovy paste
1 Small garlic clove
2 Large egg yolks
2 Tbsp. Fresh lemon juice
1 Tsp. Dijon mustard
1/2 Tbsp. Red wine vinegar
3 Tbsp. Grated Parmesan
3/4 C. Avocado oil
Pinch kosher salt & pepper
In a blender add all the ingredients except the avocado oil and Parmesan. Blend. With the blender still running, slowly add the oil 1 Tbsp at a time to start, and then gradually add the rest in a steady stream. Continue to blend until thick and creamy. Stir in Parmesan and season to taste.
*Preparation of kale: Wash and trim kale, removing stalks. Stack leaves one on top of the other and thinly slice crosswise into ribbons. Place in large bowl, drizzle with olive oil, lemon juice, and a little kosher salt. Using hands, massage leaves until kale begins to soften and wilt. Kale can be made up like this and kept in the refrigerator for up to 2 days. The longer it sits, the more the flavor and texture is enhanced.
For the salad:
Use your hands to gently toss the ingredients. Top it off with the shaved Parmesan, and a drizzle of the dressing.