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Kale Caesar Salad with Grilled Chicken and Fries

Kale Caesar Salad

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Prep Time 15 minutes
Servings: 1
Ingredients Method

Ingredients
  

  • 400 g dino kale also known as cavelo nero
  • 2 garlic cloves
  • 2 anchovy fillets
  • 3 egg yolks and ⅓ cup neutral oil can be substituted for 3 tablespoon mayonnaise or plain Greek yogurt
  • 1 teaspoon dijon mustard
  • ½ teaspoon Worcestershire sauce
  • ⅓ cup parmesan plus more for serving
  • 1 lemon
  • cracked black pepper
  • salt I'm using Diamond Crystal Kosher
  • optional: frozen fries

Method
 

  1. Remove and discard stems from 400g of kale. Gather the remaining leaves together and roll into a log, then slice into thin strips. The thinner the better! Wash and dry the sliced kale thoroughly, then transfer to a large bowl and cover with a damp paper towel before placing in the fridge while you make the dressing.
  2. In a small food processor, add 2 garlic cloves and 2 anchovy fillets. Pulse until finely diced. Add in 3 egg yolks (or 3 tablespoon mayo/Greek yogurt), 1 teaspoon mustard, juice of ½ a lemon, and ½ teaspoon Worcestershire. Pulse until well combined. Continue blending while slowly streaming in your canola oil until pale and thickened. Add ⅓ cup parmesan and lots of black pepper. Pulse again, then taste and adjust.
  3. Remove kale from the fridge and cover in the juice of the remaining ½ lemon, 2 tablespoon olive oil and a pinch of salt, about ¼ tsp. Using your hands, massage the kale. It should reduce in volume by about half. Add the Caesar dressing and toss to coat. Serve with grilled yogurt-marinated chicken and your favourite fries.