By Victoria Hart Glavin of Tiny New York Kitchen
The robust flavor of chopped kale stands up to the tart Caesar dressing. Serve as a first course or as a side salad with grilled chicken, beef, or lamb.
1 1/2 Pounds Green Kale (Stems Discarded & Chopped)
1 1/2 Cups Croutons (Homemade Is Best)
1 Cup Shaved Parmesan
4 Minced Garlic Cloves
1/8 Teaspoon Kosher Salt
1/8 Teaspoon Freshly Ground Pepper
2 Tablespoons Dijon Mustard
1/2 Cup Grated Parmesan
1 1/2 Tablespoons Finely Chopped Anchovies
1/2 Cup Red Wine Vinegar
2 Teaspoons Lemon Juice
2 Egg Yolks
2 Cups Olive Oil
In a large-size serving bowl, place chopped kale. Set aside. In a food processor or blender mix garlic, kosher salt, pepper, Dijon mustard, Parmesan, anchovies, red wine vinegar, lemon juice, and egg yolks.
Slowly drizzle in olive oil until dressing is thick. Add croutons and shaved Parmesan to chopped kale and toss well. Slowly drizzle anchovy dressing onto salad and toss again. Serve immediately.
Prep Time: 30 Minutes
Cook Time: 0 Minutes
Total Time: 30 Minutes
“Work With What You Got!”
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.