I have a real love/hate relationship with kale. Lets just say, there was a time when I overdid it, I mean kale.in.everything. It got old, I couldn’t even bear the sight of it at the end of harvest season, but waste not, want not.  Yes, and it was this salad that reunited us and turned it all around.  Because kale is big and bold and it needs a creamy tangy counterpart to overtake it. Or else, it can kind of overpower, especially when raw.  I recommend thinly slicing the kale into little ribbons so that they are absolutely covered in the creamy caesar goodness.

Kale Caesar Salad
Prep time: 
Total time: 
Serves: 4
  • A large bunch of kale, thinly sliced
  • 1 egg
  • 1 egg yolk
  • 2 cloves garlic
  • ½ cup olive oil
  • 1 tsp fish sauce
  • 1 tsp worcester sauce
  • 1 tsp dijon mustard
  • ¼ cup lemon juice
  • ⅓ cup grated parmesan or romano
  • pinch salt
  • fresh cracked pepper
  • toasted sourdough bread cut in cubes
  1. Remove fibrous stalks, slice kale into thin ribbons
  2. In a blender,immersion blender or food processor add eggs and buzz on low until frothy.
  3. Add olive oil in a slow drizzle while blender is on. It doesn't need to be quite as thick as mayonnaise.
  4. Add garlic, fish sauce, worcester sauce,dijon mustard, lemon juice, parmesan, salt and pepper and blend together.
  5. Toss kale with dressing and top with fresh croutons.



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