I have always loved kale (Ken even considered naming our son, “Kale” instead of “Cruz” — true story), but this kale caesar salad has taken my love of the dark leafy green to a whole new level. Like, I could eat four heads of kale in one day and be happy and content. This is an easy salad, with a super tasty homemade dressing that lasts in the fridge for several weeks. Once I discovered the recipe from Epicurious, I have literally made this salad 2-3 times a week. I can’t stop, won’t stop, why stop. So here is the recipe. Enjoy!
Ingredients for Salad:
* 2 heads of Tuscan Kale
* Shredded Parmesan Cheese
* 2 hard boiled eggs
* Caesar salad dressing
Ingredients for Salad Dressing:
* 1/4 cup fresh lemon juice
* 8 anchovy fillets packed in oil, drained
* 1 garlic clove (optional, I don’t love garlic, so I did not add it)
* 1 teaspoon Dijon mustard
* 3/4 cup extra-virgin olive oil
Directions for Salad Dressing:
* Put everything into a strong blender, and BLEND!!! TADA! That is it!!!!
Directions for Assembling:
There you have it, my new favorite go-to-salad! Hope you enjoy it as much as I do! Have a great weekend, and wish me luck….I am taking both kids to Mexico to meet my parents (Ken has to stay and work and we are meeting for week 2 of Spring Break in Puerto Rico). The plane ride solo should be interesting….Let’s hope all goes well. Cross your fingers for me!