You can tell that kale is good for you just by looking at it. By its very dark, leafy-greened nature, it says “VITAMINS!” (It’s especially high in vitamins A and C.
But can you make kale taste good? Yes! I’ve discovered the secret, thanks to a chef. You have to “get rough with it” a bit. And dress it with a great dressing.
Check out how leaves go from kinda-drab and way tough to sparkling and merely crisp (versus rough) in this video. The recipe is below.
Kale Caesar SaladCourtesy of Lynn Pritchard, chef/owner of Table 128 Bistro and Bar, CliveServes 4
6 anchovy filets1 garlic clove2 egg yolks2 tablespoons lemon juice3/4 teaspoon dijon mustard2 tablespoons olive oil1/2 cup vegetable oil3 tablespoons grated parmesan cheeseFresh cracked black pepper to taste4 cups loosely packed, clean and torn fresh kaleMake a paste of the anchovy filets and garlic clove using the heel of your knife to “puree” the two and transfer to a bowl. Add the egg yolks (if you’re nervous about raw eggs, poach or hard boil them), lemon juice, and mustard. While whisking, drizzle in the oils until emulsified and finish with the grated cheese and cracked pepper. Adjust to taste with additional lemon juice, mustard, salt and pepper, if desired. Toss with the kale, rubbing the dressing into the kale to soften it a bit.