We planted six kale plants this spring in our garden. Now that may seem like too much to a normal person, but Will and I go through a lot of kale. We’re kale junkies. 🙂 We’ve found that we could put kale in so many things; in omelettes, soup, on pizza and in just about any dish that calls for spinach. Kale is full of antioxidants and many other nutrients so eat up! Kale Caesar salad has become an all time favorite revelation. Caesar dressing is so very heavy, wilting lettuce fairly quickly normally. What we’ve discovered is that kale is hearty and thick, making it a perfect match to stand up to Caesar’s weight. There is a recipe out there that teaches how to make Caesar dressing from scratch, which is what I originally did. However, as I started making on a regular basis, it became necessary to use pre-made dressing once we found one we liked. Gardini’s has been our go to. This salad has been a regular at Thanksgiving, family gatherings and even won best salad at a work competition. Enjoy!
1/2 cup finely grated Parmesan, divided
Kosher salt and freshly ground black pepper
14 ounces Tuscan kale or other kale, center stalks removed if you wish, thinly sliced crosswise (about 8 cups)
Ingredient Info:Tuscan kale—also called cavolo nero, Lacinato, black kale, or dinosaur kale—has long, narrow, bumpy dark-green leaves. You can find it at better supermarkets and at farmers’ markets.
Adapted from Epicurious