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Dinosaur Kale ‘Caesar’ Salad

KaleSalad

I love Dinosaur Kale. There is something about the dark green leaf ribbon cut or chopped that has a less bitter and fresh taste to me than conventional green kale. I love taking my paleo-approved ‘Caesar’ salad dressing and turning this Kale into a supreme starter or a side for whatever is on the menu from salmon to steak!

From our kitchen to yours, Bennett

Ingredients

1 Bunch Dinosaur Kale, removed from stems and chopped
1 tablespoon Dijon mustart
1 egg yolk
1 tablespoon lemon juice
2 tablespoons oil (I used Walnut Oil)
1 tablespoon almond flour (nice thickener instead of parmesan)
4 anchovy filets
1 tablespoons capers
Sea salt and fresh cracked pepper to taste

Directions

Wash, dry, and chop the kale after removing from the stems and set aside
Place the remaining ingredients in your Vitamix or food processor
Pulse together making a nice emulsified solution
Dress the leaves and serve
It’s really that easy! Enjoy!
Serves 4

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