This new-style Caesar features kale instead of romaine and adds a bit of mint as well.
Adapted from Jean-Georges Vongerichten
The dressing is spectacular and it makes quite a bit. I used it on a kale salad, on romaine with grilled fish and on swiss chard. There is enough for at least two more salads. The dressing will keep for one week in the refrigerator.
Using kale in the new-style recipe is a nice change from romaine. The tender, young kale at Farmer's Markets right now is perfect for salads. It is a bit more rustic than the classic Caesar. Hubby and I really like Caesar with grilled chicken, a steak or fish and the kale salad is a subtly nice change.
Here is the recipe for the dressing:
4 tablespoons fresh lemon juice and the zest of 2-3 lemons
1 tablespoon red wine vinegar
1 small garlic clove, minced
1 anchovy, chopped fine
1 tablespoon dijon mustard
1 egg yolk
1/4 teaspoon red chili flakes
about 2 cups finely grated Parmesan cheese
3/4 cup neutral oil such as canola, or safflower
1/2 cup extra-virgin olive oil
kosher salt and freshly ground pepper
Combine lemon juice, vinegar, garlic, anchovy, mustard, egg yolk, chili flakes, and cheese in the bowl of a food processor. Process until homogeneous, about 10 seconds. With processor running, slowly drizzle neutral oil through feed tube, stopping the processor to scrape down sides as necessary until a smooth emulsion is formed, about 20 seconds.
Transfer to a medium bowl. Whisking constantly, slowly drizzle in 1/2 cup olive oil. Season dressing to taste with salt and pepper. Refrigerate until ready to use.
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