Kale Caesar Salad

Ok, what’s not to love? Kale is awesome (and super good for you). Caesar salad is awesome.
And edible flowers are awesome.
Yes please.


1 bunch kale chopped
1 handful of edible flowers such as pansies, violas, or nasturtiums

Two 2-ounce cans of anchovies (don’t drain them use the juice)
4 egg yolks at room temp
1-2 cloves garlic
2 TBS mustard (Dijon or stoneground… not the nasty yellow stuff)
1 tsp dried oregano
Juice of a lemon and a bit of the rind
1 tsp freshly ground black pepper
2/3 cup olive oil

Chop kale and place in a big bowl. Put all other ingredients in a food processor (minus the olive oil), turn processor on and drizzle in olive oil until blended well. Dress kale, top with flowers and serve.

I keep the dressing in the fridge for up to a week.

Use on eggs, toast, other veggies, or just keep eating kale salad 'cuz its great.

Tanda CookComment