Kale Caesar Recipe
candied pecans, Granny Smith apples, Parmigiano Reggiano
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Ingredients
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Salad Base
Candied Pecans
Dressing
Method
Salad Preparation
- 1
Prepare the Kale
In a large bowl, add the chopped kale. Massage the kale for about 2-3 minutes to soften it and make it more palatable.
- 2
Add Apple and Cheese
Add the diced Granny Smith apple and shaved Parmigiano Reggiano to the bowl with the kale. Toss gently to combine.
Candied Pecans
- 3
Cook the Pecans
In a skillet over medium heat, melt the butter. Stir in the brown sugar, salt, and cinnamon until well combined.
- 4
- 5
Cool the Pecans
Remove from heat and spread the pecans on a parchment-lined baking sheet to cool.
Dressing Preparation
- 6
Mix the Dressing
In a bowl or jar, combine olive oil, lemon juice, Dijon mustard, minced garlic, anchovy paste, salt, and black pepper. Whisk or shake until fully emulsified.
Final Assembly
- 7
Combine and Serve
Pour the dressing over the kale, apple, and cheese mixture. Toss to coat evenly. Top with the candied pecans just before serving for added crunch.
