Kale Apple Caesar Salad

Kale Apple Caesar Salad

The robust dressing and the sweet apple are a fine match for hearty kale. And unlike a traditional Caesar that should be eaten as soon as it’s dressed, the texture of the greens in this version will hold up well for a good while. Serves 4

From the Market:
Good crusty bread
Olive oil
Lacinato kale (regular kale will do, but make sure you make your ribbons extra thin
Pink lady or Gala apple

In Your Pantry:
Anchovies
Red wine vinegar
Meyer lemon juice (regular lemon works, too)
Small clove garlic, minced
Black pepper and Kosher Salt
Egg
Parmesan cheese

Good crusty bread-4 oz.
Olive oil-1/4 cup
1 small bunch (1/2 pound) lacinato kale (regular kale will do, but make sure you make your ribbons extra thin
1 small apple
3 small anchovies, minced
1 tablespoon red wine vinegar
1 tablespoon Meyer lemon juice (regular lemon works, too)
Zest from 1/2 Meyer lemon
1 small clove garlic, minced
Black pepper and Kosher Salt
1 egg yolk
3 tablespoons freshly grated Parmesan cheese

Instructions: Preheat the oven to 400°.
Cut the bread into 1/2-inch cubes. Toss in a bowl with 1 tablespoon of the olive oil and a pinch of salt. Spread on a baking sheet and bake until lightly browned, about 10 minutes.

Wash the kale, remove the stems and cut crosswise into thin ribbons . Put in a large bowl. Remove the core from the apple, quarter and cut into thin slices. Add to the kale.

In a medium bowl whisk together the garlic, anchovy, vinegar, lemon juice, lemon zest, a pinch of salt and a few grinds of black pepper. Whisk in remainder of the olive oil followed by the egg yolk and 1 tablespoon of the Parmesan cheese.

Drizzle the dressing over the salad and toss. Mix the croutons in the bowl with the remaining dressing and add to the salad. Sprinkle with the remaining Parmesan, toss and serve in a shallow bowl or on a platter.

dapted from Marlow & Sons Restaurant in Williamsburg, Brooklyn

Photos: Sherri Silver
donutsdressesanddirt.com

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