Ancestral Inheritance Menu All Kale Caesar

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All Kale Caesar

"This kale salad recipe is very quick and simple. Pour remaining dressing into a container, cover, and refrigerate up to 2 weeks."

Ingredients :

1/2 cup lemon juice
2 anchovy fillets
2 cloves garlic, peeled
1/2 teaspoon Dijon mustard
1/2 cup olive oil
1/4 teaspoon salt
ground black pepper to taste
6 cups kale leaves
1 cup croutons
1/4 cup grated Parmesan cheese

Instructions :

Prep : 15M	Cook : 4M	Ready in : 15M

Combine lemon juice, anchovies, garlic, and mustard in a blender or food processor fitted with a steel blade. Process until thoroughly combined. Pour in olive oil very gradually through the feed tube while machine is running, first 1 tablespoon at a time, then gradually increasing the amount. Season with salt and pepper.
Stack and bunch the kale leaves together on a cutting board and cut across the stack into skinny slivers.
Place the kale, croutons, and Parmesan cheese in the bowl and drizzle with about a 1/4 of the dressing. Toss and taste the salad and add more dressing if desired, then toss again.

Notes :

Nutrition data for this recipe includes the full amount of dressing ingredients. The actual amount of dressing consumed will vary.

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