Dinner Tonight: Kale Caesar Salad with Anchovies
I'm still not sure how I feel about this "salad." Though the original Ceasar salad didn't actually have anchovies swimming around in it, this recipe from GOOD magazine unleashes more anchovies per square-inch than any other I've seen. As the magazine claims, "the smaller the fish, the better for the environment," so it's all about the little oily creatures. They also pair it with kale instead of the usual lettuce to make it healthier. Well, at least they didn't put chicken on top.
The result isn't much of a Caesar salad at all, and more like grilled kale with anchovies topped with a Caesar-style dressing. That's fine. Kale is heartier and more substantial than lettuce, making it more of a meal especially when paired with some bread.
There are two issues here: it makes way more dressing than you'll need (cut the recipe in half and you'll probably still have too much). And two, the kale-grilling directions are fuzzy. It says to simply grill or sauté the kale until done. I've always braised my kale but realized that technique probably wouldn't work well for a salad. Grilling kale actually isn't that difficult—just cook the leaves in a very hot pan until they're bright green and slightly wilted.
Kale Caesar Salad
- serves 4 -
Adapted from GOOD Magazine.
Ingredients
2 egg yolks
1 tablespoon Dijon mustard
1/4 cup lemon juice
3 cloves garlic
3 cups canola oil
1 cup grated Parmesan
2 tablespoons Worcestershire sauce
12 anchovies, minced
Tabasco sauce
Salt and pepper
2 bunches of kale, stems removed
Procedure
1. Add the yolks, mustard, lemon juice, and garlic to a blender and process for 1 minute. While still running, slowly pour in the olive oil. Transfer dressing to a bowl, stir in the Parmesan, Worcestershire sauce, half of the anchovies, and a dash or two of the Tabasco. Season the dressing the salt and pepper to taste.
2. Roughly chop the kale into 1-inch pieces. Set a grill pan over medium-high heat and brush with a little extra canola oil. Add the kale in single layer batches, and cook until soft and slightly wilted. Set the kale aside and let cool for a minute.
3. Add the kale to a large bowl. Add the rest of the anchovies and some of the dressing. I'd start with a few tablespoons of the dressing, toss, and then see if you need to add more. Better to start out conservatively. This recipe makes way more dressing than you will need.
4. Top the salad with some thinly shaved pieces of Parmesan.
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4 Comments:
I wonder if you could let the kale sit raw in the dressing, if there's enough lemon juice in the recipe to cook it, like this recipe (which I highly recommend).
anysuchname at 5:07PM on 08/03/09
anysuchname: Thanks for sharing that. I think a lot of it depends on what kind of kale you have around. I did see some recipes for raw kale salads, but I just couldn't imagine eating the leaves raw. I even tore off a piece of the kale I had and ate it raw, and I found it a little tough. But maybe it's just the kind of kale, or when it was picked. I don't know. I'll have to try that recipe soon. Looks great.
Nick Kindelsperger at 5:13PM on 08/03/09
This looks incredible. I recently have been turned on to kale because it tastes like a leafier Earthier lettuce (i.e. has more flavor!) and has a lot more nutrition. Love this recipe!
Chew on That at 5:17PM on 08/03/09
@Chew on That - I cant agree more!
hungrychristel at 1:02PM on 08/04/09