Tuscan Kale Caesar Salad Recipe
By December 8, 2013Published:
- Yield: 4-5 cups (6 Servings)
- Prep: 15 mins
Christina Hendricks' version of a timeless favorite, as seen on the Rachel Ray show. See the video here: http://www.selmagique.com/press/
- Wash the kale and cut out the tough center stems, chop finely. You can lightly sautée the chopped leaves if you prefer a softer texture.
- In a bowl, whisk together the oil, raw eggs (can be substituted with 2 tbs prepared Mayonnaise if preferred); Anchovy paste, garlic, worcestershire, and Sel Magique.
- Toss in the greens and coat the kale evenly. Finish with grated parmesan, and lemon juice. Add croutons if desired.