Chris Fischer’s Kale Caesar Salad
by Chris Fischer, chef/farmer, Beetlebung Farm
- 1 lb kale, stripped off of stems and torn into pieces
- 2 egg yolks
- 1/2 tablespoon dijon mustard
- 2 tablespoons lemon juice
- 3 salted anchovy filets
- fresh ground pepper
- 1 clove garlic, roughly chopped
- 3 tablespoons canola or olive oil, plus 1 tablespoon for raw kale
- Salt to taste
Wash Kale thoroughly by soaking in water repeatedly until water is clean when kale is removed. Spin dry in salad spinner and place in a large bowl. Salt the kale lightly and drizzle 1 tablespoon oil into bowl. Toss and massage salt and oil into kale vigorously until well coated.
In a blender combine egg yolks, mustard, lemon juice, anchovy, pepper and garlic. Puree until you have a smooth paste. You may need to add a small amount of cold water to loosed up mixture at this point. Add oil to blender while pulsing to combine. When you have a cohesive dressing reserve to a measuring cup or bowl.
An hour before serving, pour half the dressing onto the kale and massage again vigorously to coat evenly. Add more dressing if desired as well as salt and pepper to your taste. Reserve remaining dressing for another use.
The most important thing is to coat the kale evenly getting dressing into every nook and cranny of the hearty kale leaves. Serve however you prefer to serve Caesar salad, I like this recipe topped with fresh bread crumbs sprinkled over the top. Enjoy!