This is the best Kale Caesar Salad recipe I have ever done, so give it a try while the plants are still tender. YUMMY!
2 big handfuls of kale leaves (about 2 quarts)
3 Tbsp olive oil
1/3 cup mayonnaise
3 anchovy fillets, minced (about 1 Tbsp anchovy paste)
1 clove garlic, minced
1/2 cup grated Parmesan cheese
1 tsp gluten-free Worcestershire sauce
1 Tbsp lemon juice
1 green onion, sliced thinly
Remove the thick stems from the kale. Roll the leaves into little bundles, and slice into 1/4 inch strips. If there are any florets, chop them in as well. Toss in olive oil and let stand to soften the leaves while you make the dressing.
Mix mayonnaise, anchovies, garlic, cheese, Worcestershire and lemon juice. Stir into the kale (you may have to use your hands) and then sprinkle the green onions slices on top.
Some people add croutons, but it's not my choice.
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