Kale (or any other green or lettuce) Caesar Salad

Recipe was slightly adapted from Thomas Keller's Ad Hoc At Home cookbook.


My kids love caesar salad, and this easy dressing is a great way to get them to eat their greens, whether it be kale, lettuce, or even broccoli!  Having made caesar dressing from scratch many times with mixed results, this is an easy way to get the taste without having to create your own emulsion.  You could use this on the kale or lettuce in your box, or combine the two for a great salad.  If you are feeling really inspired, make your own mayonnaise!  I usually add some homemade croutons and good parmesan at the end.

 — Jenna Muller  

ingredients

Dressing:

2 oil packed anchovy fillets (or 1 salt packed)

1/4 cup milk

1 garlic clove, crushed and peeled

2 tablespoons champagne vinegar (I used apple cider with good results)

1 teaspoon dijon mustard

1 cup mayonnaise

2 tablespoons buttermilk (I almost never have any on hand so I just use a bit of milk or half and half in a jar with a good squeeze of lemon juice.  Let sit for 5 minutes, and voila.  Buttermilk.)

1/2 teaspoon lemon juice

salt and pepper

instructions

Put the anchovies in a small bowl and pour the milk over them.  Soak for 30 minutes.  This will give them a sweeter flavor.  Drain the anchovies (discard the milk) and chop coarsely.  Put them in the bowl of a food processor with the garlic, vinegar and mustard, and puree.  Transfer to a bowl and fold in the mayonnaise and buttermilk.  Season with the lemon juice, and salt and pepper to taste.  


Put your greens in a bowl.  If you are using the kale, de-stem it and chop it into bite sized pieces.  Dress liberally!

meal or course
brunch, buffet, dinner, first course, lunch, main course, salad, side