A smoky, tangy, garlicky, crunchy bowl of greens. Grill your kale and add a homemade dressing for a delicious take on the classic Caesar salad.
Steps (Prepare the Kale):
Turn the grill on high
Wash & dry 3-4 bushels of kale. Keep the leaves whole.
Drizzle with olive oil.
Grill the oiled leaves on high heat, flipping frequently, until the leaves are wilted, deep green and slightly charred.
Cut along the fibrous stem over a salad bowl so the charred, tender kale falls off, then cut into smaller, bite-sized pieces.
Ingredients (dressing):
2-5 cloves of garlic, pressed
1/2 a lemon, squeezed
2 tsp anchovies paste (or 4 - 6 anchovies crushed with back of spoon)
2 tsp Dijon mustard
2 tsp worcestershire
a few dashes of Tabasco
½ tsp sea salt and pepper
Steps (dressing):
whisk together.
Add 1/2 C olive oil in a thin stream as you continue to whisk vigorously until a rich, thick dressing forms.
Toss the kale with the dressing and top with ¼ C Parmesan cheese.