Michael’s New York Tuscan Kale Caesar salad
You can take the girl out of midtown... h/t to Michael’s New York for the recipe.Â
Yield for 5 people
-2 large bunches of Tuscan kale rinsed, trimmed (only the leaves part), cut into 1/2 inch wide (feel free to use baby kale, if you cannot find Tuscan kale) -Juice of 1 lemon
Caesar Dressing 1 egg yolk (MUST BE FRESH) 1 tbsp. Dijon mustard Juice of 1 whole lemon 2tbsp white wine vinegar or champagne vinegar 1 clove of garlic 1/2 teaspoon Worcestershire sauce 2~4pc anchovy fillets 1 ½ cup of Extra virgin olive oil Salt and freshly ground black pepper 1 cup of grated parmesan cheese (do not add this while the motor in on, sauce may break)
Directions for Caesar dressing In a blender, add egg yolk, lemon juice, garlic, Worcestershire, Dijon mustard, and anchovies and puree them for a minute. Then slowly add oil to emulsify. Once they are emulsified turn off the blender and gently fold in grated parmesan with spatula or spoon. Season to taste with salt and pepper.
Breadcrumb Gremolata 1 cup Japanese bread crumbs 1 tbsp unsalted butter ½ cup grated parmesan Zest of 2 lemons 2tbsp Chopped parsley
Direction for Breadcrumb Gremolata In a sauté pan add butter, once it is completely melted add breadcrumb and let it toast until it they are golden brown (make sure you stir it well). Transfer the breadcrumbs in a mixing bowl let it cool for 5min. Once it is in room temperature add the rest of ingredients and keep it sealed.
To finish the salad In a large bowl, toss the kale and lemon juice (since kale is rough green you should let it sit for 5~10 min in room temperature, which will soften the kale). Then add desired amount of Caesar dressing mix well. Garnish the salad w/ breadcrumb gremolata and grated parmesan.
