The Kale Caesar: Tossed This was the salad that we had with Dinner in Saturday night. My favorite neighborhood restaurant is Franks on 2nd Avenue and 5th street in the east village (google Franks Restaurant NYC if you have a second- and make a date to go soon.) Franks makes an unbelievable Kale Caesar that I daydream about. When we decided on making a vegetarian dinner last night, I wanted to try a Caesar, and this means also making a caesar dressing.  I went the distance, and also made my own croutons. The salad came out wonderfully, just like Franks, maybe better. Ingredients: Croutons: 3/4 loaf rye bread, salt and pepper, 1/4 cup OO Dressing: 3 garlic cloves 3-6 anchovys in OO 2 lemons 1 large egg yolk 1/2 c OO Juice from 2 lemons Croutons: Preheat oven to 400 degrees. Cut bread into 1/2 inch pieces and toss with olive oil, salt and pepper. Bake on baking sheet’ tossing every few minutes of 10—12 minutes, then cool. Salad: Heads of 2 bunches kale. Stems removed, leaves torn into bite sized pieces. 1/2 cup Parmesan cheese. Dressing: I used my food processor. I took the garlic cloves, the anchovys and the zest of one lemon and pulsed them all together. Then I added the egg yolk, a tablespoon of OO and pulsed again. Then I mixed1/2 cup OO, a little at a time, alternating with the lemon juice, until the dressing thickened. I added salt and more lemon juice to taste. To finish, mix kale, croutons and dressing. Toss with Parmesan. Toss again. 

The Kale Caesar: Tossed

This was the salad that we had with Dinner in Saturday night. My favorite neighborhood restaurant is Franks on 2nd Avenue and 5th street in the east village (google Franks Restaurant NYC if you have a second- and make a date to go soon.) Franks makes an unbelievable Kale Caesar that I daydream about. When we decided on making a vegetarian dinner last night, I wanted to try a Caesar, and this means also making a caesar dressing.  I went the distance, and also made my own croutons. The salad came out wonderfully, just like Franks, maybe better.

Ingredients:

Croutons: 3/4 loaf rye bread, salt and pepper, 1/4 cup OO

Dressing: 3 garlic cloves 3-6 anchovys in OO 2 lemons 1 large egg yolk 1/2 c OO Juice from 2 lemons

Croutons: Preheat oven to 400 degrees. Cut bread into 1/2 inch pieces and toss with olive oil, salt and pepper. Bake on baking sheet’ tossing every few minutes of 10—12 minutes, then cool.

Salad: Heads of 2 bunches kale. Stems removed, leaves torn into bite sized pieces. 1/2 cup Parmesan cheese.

Dressing: I used my food processor. I took the garlic cloves, the anchovys and the zest of one lemon and pulsed them all together. Then I added the egg yolk, a tablespoon of OO and pulsed again. Then I mixed1/2 cup OO, a little at a time, alternating with the lemon juice, until the dressing thickened. I added salt and more lemon juice to taste.

To finish, mix kale, croutons and dressing. Toss with Parmesan. Toss again. 

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