Caesar Recipe
little gem / parmigiano / wilted kale / anchovy dressing
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Ingredients
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Salad Base
Anchovy Dressing
Method
Salad Preparation
- 1
Prepare the Kale
In a large skillet over medium heat, add a splash of olive oil. Once hot, add the kale and sauté for about 3-5 minutes until wilted. Season with salt and pepper. Remove from heat and set aside.
- 2
Prepare the Lettuce
Wash the little gem lettuce thoroughly and tear it into bite-sized pieces. Place in a large salad bowl.
- 3
Add Parmesan
Grate the parmesan cheese and sprinkle it over the torn lettuce in the salad bowl.
Dressing Preparation
- 4
Make the Anchovy Dressing
In a small bowl, mash the anchovy fillets and minced garlic clove together until well combined. Stir in the Dijon mustard and red wine vinegar until smooth.
- 5
Emulsify the Dressing
While whisking continuously, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and black pepper to taste.
Assembly
- 6
Combine and Serve
Add the wilted kale to the salad bowl with the lettuce and parmesan. Drizzle the anchovy dressing over the salad and toss gently to combine. Serve immediately.
