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Garden Kale Caesar Salad

Servings: 4
Author: melinmac

Ingredients

  • 1 batch sourdough bread croutons (see note)
  • 1 bunch kale (12-15 stems)
  • 1 cucumber
  • 2 cloves garlic
  • 4 anchovy filets
  • 1/2 small preserved lemon (or 1/4 large preserved lemon, see note)
  • 1/4 t salt
  • 1/8 t black pepper
  • 1 t Dijon mustard
  • 1 large egg yolk
  • 1/3 cup olive oil
  • 1 block Parmesan cheese

Instructions

  • Prep the kale - Destem the kale, then and cut the leaves into 1/4" ribbons. Soak the ribbons in cold water with 1/4 t of salt for ten minutes, then give the kale a gentle massage right in the water. Swish it around, drain it, then spin it dry.
  • Chop the cucumber, grate the garlic, prepare the Parmesan, and chop the preserved lemon - Peel the cucumber and cut in in half, top to bottom. Scrape out the seeds, and cut each half lengthwise again, then slice. Set aside. Grate the garlic. Grate 1/2 cup of Parmesan cheese, then shave enough from the block of cheese to garnish the salad. Set aside. Rinse and chop the preserved lemon.
  • Make the Caesar salad dressing - Place the garlic, anchovies, preserved lemon, salt and pepper in the bottom of a large wooden salad bowl, and muddle to form a paste. (I use the mortar from my mortar and pestle). Whisk in the mustard and egg yolk, then slowly whisk in the oil to emulsify the dressing. Stir in the grated Parm.
  • Assemble the salad - Add the kale and cucumber to the bowl and toss well. Garnish with the croutons and shaved cheese. Serve immediately.

Notes

Prepare the croutons in advance using the method from my Methods and Pantry Notes page.  Follow this link to the Serious Eats' method for making Preserved Lemons.
I think the Caesar dressing is perfect, but Ron thinks more anchovies would be even better.  If you choose to follow his lead, you'll probably want to add a bit more oil.  Maybe it would be better to just garnish individual salads plates with extra anchovies, upon request.
Even though it's been dressed, any left-overs will survive until the next day in the frig, as the kale is quite sturdy.  Just add more crunchy croutons, and lunch is served.