Circle B Kitchen
The addition of kale and avocado to our Caesar salads has been a revelation. So good. As for the dressing, I've given you my recipe below which is very traditional and delicious. If I'm short on time, the only store-bought dressing that I think comes even close in flavor is Paul Newman's Creamy Caesar.
Serves 4 as a side dish
2 cups chopped romaine
3 cups chopped kale
1 large or 2 small avocados, diced
1/2 cup shredded Parmesan Cheese
Lots of fresh, cracked black pepper
For the dressing:
2 eggs
4 cloves of garlic (place in microwave for 11 seconds to mellow the flavor)
2 or 3 anchovy filets
½ tsp salt
2 tsp fresh lemon juice
1 tablespoon dijon mustard
1 tsp worcestershire sauce
Salt and ground pepper to taste
2 tsp fresh lemon juice
1 tablespoon dijon mustard
1 tsp worcestershire sauce
Salt and ground pepper to taste
½ cup extra-virgin olive oil
Bring a pan of cold water to a boil and add 2 eggs. Boil for 2 minutes. Immediately put in a bowl of cold water and let cool completely.
In a medium (2 cup) measuring cup mix together the garlic, anchovy and salt and then add in the lemon juice, mustard, worcerstershire sauce, salt and pepper. Use a hand blender to incorporate the olive oil and then blend in the eggs. Alternatively, you an just put all of your dressing ingredients in a blender and with the machine on, drizzle in the olive oil until well incorporated. Any extra salad dressing can be stored in a tightly covered jar in the fridge for up to a month.
Combine the kale and romaine in a large bowl. Add the diced avocado and mix well. Drizzle with just enough of the dressing to coat the greens, but not make it soggy. Toss to mix and then sprinkle with the shredded Parmesan cheese and fresh cracked black pepper.