Sunday, July 14, 2013

Massaged Kale Caesar Salad

 
Have I got a great recipe to share with YOU! Today is your lucky day.
 
I made this for my husband's 30th birthday dinner, and we are addicted. The dressing is garlicy, fishy, and so tangy, just how I like my Caesar to be! Massaging your kale breaks it down so nicely, it is not as bitter but is still raw. Make this ASAP.
:: Massaged Kale Caesar Salad with roasted garlic dressing ::
Adapted from A Cup of Jo
 Feeds 4, with leftover dressing
Time: 20 minutes
 
MAKE THE DRESSING FIRST!

Roasted Garlic Caesar Dressing (makes about 3/4 cup):
1 head garlic
Olive oil
Juice of 1 lemon (about 1/4 cup)
1 tbsp. capers
2 anchovy filets
2 tsp. Dijon mustard

Dressing Directions

Preheat the oven to 400 F.

Remove the outer layers from the head of garlic so the individual cloves are exposed. Chop off the top 1/8 inch of the head so you can see the raw cloves within their skins.

Place in a sheet of foil, drizzle with olive oil, and wrap so the packet is tightly sealed. Roast in the oven for 30 minutes, until the cloves are soft to the touch. Remove from the foil packet and allow to cool.

When cool enough to touch, squeeze the cloves out of their skins and add to a food processor or blender (I used my Cuisinart Smart Stick mini processor, similar here). Puree the garlic along with the lemon juice, anchovies, capers, mustard, and 1/3 cup olive oil.
 
Taste and add more oil as necessary to reach the consistency you like. (This should be a thick dressing, with a punch of acidity.) Store in an airtight container for up to 2 weeks.
Salad Ingredients
1 bunch kale, washed
1 tbsp. plus 1 tsp. olive oil
1/2 baguette, cut into croutons
1 garlic clove
Parmesan cheese, for topping
1/4 cup roasted garlic Caesar dressing (recipe below)

Directions

Remove the thick stalks from the center of the kale. Pile the leaves on top of one another and roll together into a cigar. Cut the kale into thin ribbons.

Preheat the oven to 400 F. Toss the croutons with the olive oil on a baking sheet, and sprinkle with a little fresh garlic. Toast in the oven until golden brown and crisp, about 5-10 minutes.

In a large mixing bowl, drizzle about a teaspoon of oil over your kale. Massage with {clean} hands for about a minute. The kale will turn dark green and get really tender.
 
Toss the kale together with the dressing. Add the croutons and a few shavings of Parmesan cheese. Enjoy!
(P.S. This dressing is great on sandwiches. We killed the rest within 2 days)
 
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2 comments:

DeAnna Stephens said...

Looks yummy! I've burned Brad out on kale though :(

Pamela said...

Yum, yum, YUM! Just saw where you are from NC - me too :)