I’ve always loved caesar salads, but as far as salads go they’re not really the most inspired. Years ago I went to Burnside Brewing and ordered their kale caesar. I’m sometimes a little worried about kale salads because they can be so dry and fibrous, but this one was absolutely perfect. The kale was tender and the salad was topped with breadcrumbs and pickled red onions. I asked them how they get the kale to be so tender, and he said we just dress it and leave it! Most lettuces get soggy with dressing, but since kale is so thicc its actually much better to leave it to marinate in the dressing for at least 30 minutes before eating.
I ended up going back a few times over the years to get it, but in 2019 they closed. I’ve been making caesar dressing quite a bit recently and decided it was time to revive this amazing salad. Homemade caesar dressing takes about 15 minutes to make and is much better than any store bought version. This salad takes a little prep but once you’ve got your ingredients together you can eat it every night of the week.
Caesar dressing ~
2 egg yolks
3 garlic cloves pressed or minced very fine
2 teaspoons of worchestershire
1 big spoonful of brown mustard
1 tablespoon anchovy paste (save yourself the trouble and get a tube)
1/4 c parmesan cheese
1 lemon zest
3 tablespoons of lemon juice
1/2 c olive oil or vegetable oil
Pinch of salt and pepper
Whisk the two egg yolks for a minute or two until texture is nice and velvety.
Mix in the garlic, mustard, Worcestershire sauce, salt and pepper.
Zest in your lemon and add only one tablespoon of the lemon juice.
Slowly drizzle in your oil continuously whisking until fully combined.
Add in remaining lemon juice and parmesan cheese.
Give it a taste and adjust seasoning if necessary.
Caesar dressing is great for salad but also try tossing veggies in it before roasting.
Quick Pickled Red Onions ~
I red onion, thinly sliced
1/2 c water
1/2 c vinegar (I use red wine vinegar but white or apple cider vinegar works well too)
2 tablespoons of white sugar (can be substituted with honey or maple syrup)
1 teaspoon of coriander and red pepper flakes.
1 pinch of salt
Thinly slice red onion and pack into a jar.
Combine the remaining ingredients on the stove and bring up to a simmer.
Pour the liquid over the onions and let them cool at room temp.
These can be stored in the fridge for up to a month and will just get better with time.
For the breadcrumbs I pulsed a piece of bread in my food processor and toasted on the stove with olive oil, salt, pepper, garlic powder and italian seasoning.
To prepare the salad, rinse the kale and remove the rib. Shred the kale into small bitesized pieces.
Toss the kale in the dressing and let it marinate for at least 30 minutes.
When done, mix with breadcrumbs, a little parmesan cheese and top with red onions.