It has recently come to my attention that everyone and their uncle has a favorite massaged kale salad recipe. Per usual, I have evidently arrived late to the party. However, since this has become a bit of a torch song in our kitchen recently, I still have to share. It’s simple, it’s delicious, it’s nutritious. Even Oscar likes it. Damon and I can’t get enough of it.
Also, for the record, I’m not a huge anchovy fan. However, there are a couple dishes in which I enjoy the effect of anchovies, such as this Pasta Puttanesca, Michele Scicolone’s Braised Beef with Anchovies (from The Italian Slow Cooker), and of course, the recipe below. Anchovy paste makes it even easier. Be adventurous! Give it a whirl!
Massaged Kale Caesar Salad
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Worcestershire
- 1 Tbsp. anchovy paste
- Juice of 2 small lemons
- Scant ¼ c. olive oil
- Ground black pepper to taste
- 1 bunch kale – about ½ pound or more – trimmed and chopped into bite-sized pieces
- ½ red onion, sliced in thin half-circles
- ¼ c. freshly grated parmesan (plus more for garnish)
In the bottom of a large bowl, whisk together Dijon, Worcestershire, anchovy paste, and lemon juice until well combined. Add oil and black pepper. Add the kale, massaging the dressing into the kale leaves (if you haven’t “massaged” raw kale before, it’s a bit like kneading dough, just enough to lightly bruise the leaves and ensure they are well coated in dressing). Next, add the onions and toss once more to combine. Let salad rest 20 to 30 minutes, then mix in parmesan, and garnish with additional.
Being gluten free, I tend to forgo croutons, but if you swing that way, go for it! Other nice touches might be some honey-roasted slivered almonds perhaps, or some mandarin oranges…? And if you want a more traditional caesar salad, just use chopped romaine instead of kale.
Okay, since everyone has a favorite kale recipe, what’s yours? Feel free to share recipes and links. We love kale – always good to get some fresh inspiration!