recipe

Christina Hendricks' Tuscan Kale Caesar Salad

Aired December 20, 2010

Ingredients
Two heads of Black Tuscan Kale (I always make a lot since it's so delicious)
These are approximates as I just eyeball it but here goes:
3 tablespoons fresh lemon juice
1 1/2 tsp. anchovy paste
1/2 cup grated Parmesan cheese
3 cloves garlic minced
1 egg and one yolk boiled for 45 seconds
Dash of Worcestershire sauce
Ground pepper to taste
Preparation

Now, normally, I would slowly whisk in Olive oil into this dressing, but I am sort of notorious for always forgetting a main ingredient and I discovered that this is rich and thick enough that you don't actually need it if you want to cut back on some fat. But, olive oil never killed anyone if you want to go for full indulgence!

You can top this with a little more parmesan, and some home made garlic croutons.

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