Grilled Kale Caesar Salad
This is one of my favorite things to eat. It's fun and different, takes no time at all and you'll feel good about what you're eating with every bite. When I was working on my Lemon and Herb Chicken Under Brick recipe for The Gorge Magazine's Summer 2012 issue, I knew that this smoky, salty, flavorful salad would be the perfect compliment to the lemony, grilled chicken. The Caesar salad dressing is really easy to make and it's perfect with the charred, smoky, crisp kale leaves. Once you make this salad and dressing, you'll be craving (and making) it all year round.
*pictured with Lemon and Herb Chicken Under Brick
2 large bunches kale, cleaned and roughly torn (stems discarded)
2 Tablespoons extra virgin olive oil
Parmesan cheese, grated
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 Tablespoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon anchovy paste
pinch of kosher salt
pinch freshly ground black pepper
In a small bowl, whisk together lemon juice, olive oil, Dijon, anchovy paste, garlic, salt and pepper.
heat the grill to medium. Toss the torn kale pieces with olive oil in a large bowl. Put the kale directly on the grill, use tongs to toss the kale until it shrinks and the edges begin to turn brown and crisp. Transfer the grilled kale to a large bowl, toss with the dressing and top with Parmesan cheese. Serve immediately.