Caesar Salad Dressing


I’m getting a little tired of kale salads these days but I’ll never get tired of kale with caesar dressing. It’s one of our favorites and a hit every time we serve it. For an extra special dish try serving with these homemade torn croutons.


Full recipe is after the jump.

1 egg, mostly yolk (use a little bit of white but not all of it)
1.5 tablespoon fresh lemon juice (to taste, add more if you’d like)
1 tablespoon microplaned garlic (can also use garlic press or cheese grater but watch those fingers)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed or finely chopped*
1/2 cup grapeseed oil 1/4 cup freshly grated Pecorino Romano cheese, plus more for serving
kosher salt and freshly ground black pepper

*We’ve also subbed in smoked whiting, care of ACME fish in Greenpoint. The trick with the anchovies or whiting is to start with a little, say 1 filet, and you can always add more. And it’s okay if you don’t like anchovies, you’ll like them in this.


Make ahead
Whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify and store in the fridge until ready to serve.


Just before serving
Whisk again then stir in the cheese and season with salt and pepper. We like to pour dressing down the side of a bowl and into the bottom before tossing the greens with the dressing. It avoids dumping the dressing on top of the greens, which usually results in a few pieces of kale holding all the dressing while the rest of the kale has none. Plate that salad and add some more cheese on top.


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