ROMAINE-KALE CAESAR made tableside in a wooden salad bowl just for Caesar Salads!


Assemble the following but don’t mix yet
1 clove garlic (more if desired)
1 anchovy filet
1 teaspoon Dijon mustard
1 large egg yolk
1 teaspoon Worcestershire (optional)
1/2 cup EVOO juice from one half to one lemon Salt, Pepper, Coriander (freshly ground) to taste
½-1 cup parmesan cheese, grated (** see note below)
½ bunch Tuscan kale, washed, blotted dry and stem removed
1 head fresh summer romaine lettuce, washed and cut into 1 inch pieces
10 each, ½-inch croutons, pan-seared, per serving, optional Sliced pecorino cheese, one slice per plate, if desired

Make ahead croutons, optional
2 cups ½ inch cubes of well dried bread
2 teaspoons soften butter and 2-3 tablespoons EVOO

Place sauté pan on medium-low heat. Add butter and EVOO. When butter begins to sizzle a little, toss in the bread cubes and jump in pan to distribute butter/oil. Add salt, pepper and coriander. Leave over medium or medium low heat until browning starts. Jump cubes in pan until more pieces become golden brown. This works best when the flame is medium to medium-low. When many cubes, but not, all are lightly golden, remove from heat. Serve while warm.

For assembling the salad AT THE TABLE: Have your ingredients ready before starting.
Place the garlic and anchovy in the bowl and smash both together with the back a fork until pasted and blended. Add Dijon, Worcestershire; blend. Add egg and blend with whisk, about 2 minutes. Add EVOO in a steady stream while continuing to whisk until dressing starts to thickened and emulsify. Add juice of ½ lemon. Taste and add more if needed. (Note it will thin down the dressing a bit)

Add kale and romaine to the bowl and toss gently to coat leaves in the dressing. Add parmesan or parmesan cauliflower (**), if using. Taste and adjust seasoning, if needed.

Place serving of salad onto center of a plate. Garnish with pan-seared croutons. Add whole fresh sliced pieces of pecorino, if desired.

(**) OPTIONAL ADD IN: If you have a fresh head of cauliflower, grate 4-5 raw florets with fine grater, and blend grated cauliflower with the parmesan cheese. Add to the salad as directed above.


printable page