Recipes

Premier Series Wine Club

Greg's Kale Caesar Salad

Greg's Kale Caesar Salad

Prep Time: 25 Minutes

Yield: Serves 4

Shared by Greg Martellotto, Martellotto Wine Productions.  Pair with their 2015 Pinot Grigio.

Ingredients

  • 1/4 cup fresh lemon juice

  • 8 anchovy fillets packed in oil, drained

  • 1 garlic clove

  • ½ tsp red pepper flakes

  • 1 tsp Dijon mustard

  • 3/4 cup extra virgin olive oil

  • 1/2 cup finely grated Parmesan, divided

  • Kosher salt and freshly ground black pepper

  • 2 hard boiled eggs (optional)

  • 14 oz Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)

Preparation

Note:  The dressing can be made up to two days ahead.  Keep chilled.

  1. Combine the first 5 ingredients in a blender; purée until smooth.

  2. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper.

  3. Cover and chill. 

  4. Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and chopped hard boiled eggs.

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