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Kale Caesar

June 2011
Kale Caesar

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Makes: 6 servings

Prep: 20 mins

  • 1 pound beets, scrubbed and quartered
  • 3 large carrots
  • 1/3 cup red wine vinegar
  • 6 jarred anchovy fillets
  • 4 large cloves garlic
  • 1 tablespoon dijon mustard
  • Pepper
  • 3/4 cup EVOO
  • 1/2 cup grated parmesan cheese
  • 1 bunch  tuscan kale, stems discarded and leaves cut into ribbons
  1. Using a food processor with a grater disk, grate the beets and carrots.
  2. In a mini chopper, puree the vinegar, anchovies, garlic and mustard; season with pepper. With the machine on, drizzle in the EVOO. Transfer the dressing to a large bowl and stir in the parmesan. Add all the vegetables and toss to coat.