Eat Well: KALE CEASER

 

I love the Ceasar Salad at Houstons. I was stuck at home, sick, this weekend and the only thing I wanted was that salad.  I didn’t feel like going to pick one up(and for some reason Uber Eats delivers to the town next to me, which is 2 seconds away, but not mine) oh well, let me not digress.  My Mom was known for going into the kitchen and where most people would walk in and say,  “there is nothing in there to cook”, she would emerge with a five-course meal and a pitcher of sweet tea.  So I scrummaged through my pantry and fridge,  and voila, here is what I came up with. It’s not Houstons but it hit the spot and was oh so delicious and easy!
The Dressing:
Whatcha Need:
1 Egg Yolk.
1 tablespoon minced Garlic.
2 teaspoons Dijon mustard.
2 Anchovy fillets, minced.
1 1/2 teaspoons Coarsely ground black pepper.
1/4 tsp. salt.
1/2 teaspoon ground coriander.
1/2 teaspoon ground cumin.
1 teaspoon Worcestershire sauce
2 teaspoons Cold water
1/2 cup extra virgin olive oil
1/2 cup canola oil
1 1/2 tablespoons Sambal chili paste (Thai Chili Paste)
juice of 1/2 lemon
juice 1/2 lime
3 tablespoons freshly grated Parmesan cheese

1 Bunch of Kale
Duck Bacon

Whatcha Do:

Combine yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, Worcestershire & water in food processor; process until smooth. With motor running, pour oils in a slow, steady stream into egg mixture. When all oil has been incorporated, add chili paste, lemon and lime juices, and Parmesan cheese; process until smooth.

While that’s all marinating together, remove leaves from steam. Roll them together and cut into ribbons. Add a drizzle of EVOO to leaves and massage until softened.

Cook duck bacon and cut into bite sized pieces

Top with Bacon and  more Parmesan
Idea: you can also top this salad with an egg for a yummy twist.

Eat Well,
MS

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