The origins of the caesar salad has been debated for decades. The leading theory is that it was created by an Italian immigrant living in San Diego, named Caesar Cardini.
Although the origin of the Caesar Salad is a topic hotly debated by epicures, the generally accepted version is that it was first popularised in the United States in the late 1920s by an Italian immigrant, born Cesare Cardini. He and his brother Alessandro moved to San Diego from Milan after the Great War and then decided to open a restaurant just across the border in Tijuana, Mexico, to attract Americans frustrated by Prohibition.
— The Telegraph
Kale gives this recipe a boost of vitamin C, and adds a bitterness that can compliment the dressing, while still matching the crunch of the iceberg or romain lettuce. The anchovies add a series of important vitamins and minerals, but most importantly, Omega-3 fatty acid.
Kale can be harvested into the winter. It even tastes slightly sweeter after the first frost.
– Taylor’s Guide to Heirloom Vegetables
Kale Caesar Salad
whole30 , paleo, Kale Caesar Salad
- food processor
- rubber spatula
- cheese slicer
- 4 whole anchovy fillets
- 2 tablespoons (and up to 3 tablespoons) Dijon mustard
- 1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich)
- 1 teaspoon Worcestershire sauce
- 2 cloves fresh garlic, peeled
- 1/2 whole lemon, juiced
- 1/2 cup olive oil
- 1/4 cup freshly grated Parmesan
- Fresh Parmesan wedge (optional)
- 1 dash salt
- Freshly ground black pepper
- 1 heart (or head) of romaine lettuce
- 3-4 large leaves of kale
For the dressing:
- Place the anchovies into a blender or food processor.
- Throw in the dijon mustard, vinegar, Worcestershire, garlic and lemon juice.
- Pulse the processor or blend on low speed for several seconds.
- Scrape down the sides.
- With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides.
- Add the Parmesan, salt and a generous grind of black pepper.
- Pulse the whole thing together and mix until thoroughly combined.
- Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.
For the salad:
- Wash and dry the your romaine lettuce. Cut into bit sized pieces.
- Wash and dry your kale. Cut into slices, around 1″ long and 1/4″ thick.
- Use a vegetable peeler and shave off large, thin slices of Parmesan. (optional)
- Drizzle about half of the dressing over the top of the hearts.
- Throw in a good handful of the Parmesan shavings.
- Give it a good initial toss, just so you can evaluate how much more dressing you need.