Categories: Faves, Healthy, Kale, May2012, Salads
Ingredients
- 2 T fresh-squeezed lemon juice (I use my frozen fresh lemon juice)
- 1 T anchovy paste from a tube (or substitute soy sauce)
- 1 tsp. garlic puree (I used garlic puree from a jar)
- 1/2 tsp. Dijon mustard
- 6 T olive oil
- 2 T + 2 T freshly grated Parmesan cheese
- sea salt and fresh ground black pepper to taste
- 4-5 oz. romaine lettuce, thinly sliced, washed and dried
- 4-5 oz. dark green kale, center spine removed if large, thinly sliced, washed, and dried
Directions
-
In a blender, food processor, or the mini-processor bowl of an immersion blender combine the lemon juice, anchovy paste (or soy sauce), garlic puree, and Dijon and pulse together a few times. Then add the olive oil one tablespoon at a time, pulsing for a few seconds after each tablespoon of oil is added. (This is easiest in a food processor with a feed tube, but you can do it in a blender or mini-processor easily enough too.) Stir in 2 T of freshly grated Parmesan and season the dressing with sea salt and freshly ground pepper. Put dressing in the fridge and chill until ready to use, or if you want to make the salad right away, chill it in the freezer for 10 minutes or so.
-
(If making this dressing is just not going to happen at your house, I’d still make the salad and simply dress it with Cardini’s Caesar, which is my all-time favorite bottled Caesar dressing, or use your favorite vegan Caesar dressing.)
-
Thinly slice romaine lettuce in 1/2 inch strips until you have enough to make 4-5 cups sliced romaine. Wash the sliced lettuce, then spin dry or dry with paper towels. If you have small garden kale leaves you won’t need to cut away the center spine, but for large kale leaves, fold it over along the spine and cut away the thick part of the kale spine and discard. Then stack up a bunch of kale leaves and slice 1/2 inch thick, repeating until you have enough sliced kale to make 4-5 cups of sliced kale. Wash kale and spin dry or dry with paper towels.
-
Combine the sliced romaine and kale in a large bowl, big enough to thoroughly toss the salad. Add a few tablespoons of dressing and toss, repeating until all the salad greens are very lightly coated with dressing. (You probably won’t need all the dressing, but save it in the fridge for another time.) Add the remaining 2 T of freshly grated Parmesan to the salad and toss again. Serve right away.
-
We had a little bit of the salad left and I was pleasantly surprised at how good it tasted the next day even after being in the fridge overnight. I think this would be a great salad to take to work already made for lunch, as long as you have a fridge to keep it in during the morning.