Caesar salad typically includes romaine lettuce and croutons paired with a dressing made from olive oil, lemon juice, raw egg, anchovies, and Parmesan cheese. TV celebrity chef Anne Burrell gives this legendary salad a flavorful, superfood makeover. Burrell, a Food Network chef and host, substitutes thinly sliced kale leaves for the lettuce and dispenses with the raw egg. (Click here to see the recipe.)
“Drizzle those lovely greens with some super-acidic dressing and this salad doesn’t taste like it’s good for you – it just takes good!” she writes in her new book Own Your Kitchen (Clarkson Potter, 2013).
Burrell notes that raw kale salads often involve “a lot of chewing.” Hence, she slices the kale into ribbons. “I cut out the rib and slice the leaves thinly so they’re almost dainty,” she explains.
To make the crutons, she sautés bread cubes in garlic-infused extra virgin olive oil until they are “golden, crisp, and have absorbed all the oil, like little olive oil sponges.” The dressing, meanwhile, combines puréed Parmesan cheese, garlic, lemon zest and juice, Dijon mustard, anchovies, Worcestershire sauce, and extra virgin olive oil. Our Everyday Fresh or peppery Miller’s Blend oils both would work nicely. (Click here to see the recipe.)
The kale ribbons, croutons and dressing are all tossed together. As a finishing flourish, top the salad with ribbons of Parmesan cheese.
California Olive Ranch Master Miller Bob Singletary