Tuesday, May 8, 2012

Kale Slaw

Growing up, my mom used to make a "caesar salad dressing," which until I was older was what I thought was caesar.  In reality it's more like a caesar vinaigrette.  But its acidity is awesome.  And it makes for an awesome dressing.  So I decided to use it along with something less conventional.  Kale seems to be everywhere, and I love it steamed and sauteed, but I decided to use it raw.  Turns out, kale is just as great raw.  Shredded up and tossed in the caesar it was great, and actually even better the next day.  It definitely soaked in better and was even a bit softer (not soggy) the next day for lunch.


Ingredients
1 large bunch of kale
2 cloves garlic minced
1 lemon juice squeezed
1/2 cup cider vinegar
3/4 cup olive oil
1 teaspoon honey
salt & pepper (to taste)
1 heaping tablespoon anchovy paste
1 tablespoon mayo

Wash the kale.

Remove the stems and chop into thin strips, like you would for a coleslaw.

Prepare all of the ingredients for the dressing. 

Pour the dressing in the kale and toss well.  Don't oversaturate the kale, and be careful with the dressing.  It's best to refrigerate for a while, but it can also be served immediately. 

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