Over the weekend we entertained some friends with a delicious, scratch Italian meal, all the way down to the noodles. Our friends are from out of town so we wanted to show them the new downtown market before we started cooking, so we headed their to pick up some of the ingredients to round out our meal. While they were super impressed with the market, it was the salad that delighted their palate and led to a great conversation about Doorganics and its mission to provide our community with healthy and organic foods. All in all it was a successful evening filled with delicious food & wine and great friendship…for that I am extremely grateful for.

Kale salads are definitely the trend right now, so hop on board and enjoy the ride. This recipe below is definitely one to be archived and also a highlight at one of your holiday meals.



Kale Caesar Salad

adapted from epicurius 

servings | 4-6

prep time | 20 minutes

  • 1/4 cup fresh lemon juice
  • 6 anchovy fillets packed in oil, drained
  • 1 garlic clove
  • 1 teaspoon Dijon mustard
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup finely grated Parmesan, divided
  • Kosher salt and freshly ground black pepper
  • 2 hard-boiled egg, peeled
  • 1/2 cup grape tomatoes, halved (optional)
  • 1/4 cup toasted panko bread crumbs (optional/see below)
  • 1 bag kale, center stalks removed, thinly sliced crosswise (about 8 cups)

Get a luke warm small pot of water going for the eggs. Add eggs and bring to a slow boil. Once boiling, bowl for 10 minutes. Remove and immediately run under cold water, peel and refrigerate.

While the eggs are cooking, make your dressing. Combine the first 4 ingredients and blend until smooth. Once you have the consistency you desire, start adding your olive oil bit by bit until oil is incorporated. Transfer your dressing into a glass bowl or mason jar. Add 1/4 cup of the cheese, salt and pepper and give it a shake. Chill before serving or store in fridge up to 2 days.

Right before serving the salad, cut a small slab of real butter into a saute pan. Heat the butter for a minute, then add 1/4 cup of panko bread crumbs. Toast for about 3 minutes, stirring frequently to ensure an even toast. Remove and add into your bowl of kale.

In a large bowl place kale, grape tomatoes, finely chopped eggs, toasted panko bread crumbs and more parmesan cheese. Add the dressing little by little so you don’t over saturate the salad. Toss to ensure even coverage, add more dressing if you wish. Arrange your kale onto a large plate or large bowl and top with freshly cracked black pepper.


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