Kale Caesar

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    Publish date:
    Kale Caesar
    • Prep Time
    • 6Servings

    Ingredients

    • 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

    Preparation

    Using a food processor with a grater disk, grate the beets and carrots.

    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.