Making your own caesar dressing at home is as easy as can be! Kardea’s trick is pairing it with a tuscan kale so that the salad doesn’t get wilted easily!
Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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Kale Caesar Salad
RECIPE COURTESY OF KARDEA BROWN
Total: 20 min
Active: 20 min
Yield: 4 servings
1 pound (about 2 bunches) Tuscan kale
1 cup grated Parmesan
1/2 cup mayonnaise
3 tablespoons olive oil
1 tablespoon Worcestershire sauce
3 cloves garlic, grated
2 anchovy filets
Zest and juice of 1 lemon
Kosher salt and freshly cracked black pepper
Stem the kale and cut it into a chiffonade. Wash and dry thoroughly, then add to a large bowl.
Combine the Parmesan, mayonnaise, olive oil, Worcestershire sauce, garlic, anchovies, lemon zest and juice in a large bowl and whisk until smooth. Taste, then add salt and pepper if needed. Pour the dressing over the kale and toss until coated. Serve immediately, or refrigerate for up to 3 hours.
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