Kale Caesar Salad

Prep time: 20 minutes

Serves 6

Ingredients

2 tablespoons Meyer lemon juice
1 cloves garlic minced
1/4 cup California olive oil
½ tablespoon Dijon Mustard
½ cup organic avocado oil mayonnaise
3 tablespoons TJ champagne vinegar
pinch of salt and pepper
1 cup California olive oil
½ cup grated Parmesan chees
1 pound kale, stemmed and cut into 1-inch piece 

Directions

1. Gently knead and squeeze kale until leaves are slightly wilted, about 15 seconds. 

2. Wash kale and spin dry in salad spinner in multiple batches. Pat kale thoroughly dry with paper towels. 

3. Place lemon juice, garlic, mustard, mayonnaise, anchovies, vinegar, salt, and a good amount of freshly ground black pepper in a blender and blend until smooth. 

4. With the motor running, slowly add the oil and blend until emulsified.

5. Add the grated cheese and blend for a few seconds to incorporate.

6. Add dressing to kale 20 minutes before serving

7. Top with fresh Parmesan cheese

Make it your own

Add homemade sourdough croutons
Add 1/4 cup roasted pumpkin seeds

Notes:  

If Meyer juice is note available use 2 tablespoons fresh lemon juice combined with 2 tablespoons orange juice)

Kneading and squeezing the kale in step 3 accomplishes two things. It breaks down tough cell walls, making the kale more tender. An enzymatic reaction the kale creates bitter-tasting flavors. Washing the kale after kneading and rubbing the kale removes these bitter compounds. The kale milder requiring less dressing.

Recipe adapted from Cooks Illustrated