Shredded Kale Caesar Salad

Ingredients

For the Salad:

• 1 extra-large bunch of kale or 2 regular-sized bunches
• 1 to 2 cups croutons or chopped cherry tomatoes
• 4 oz freshly grated parmesan or pecorino romano cheese

For the Dressing:

• 6 cloves garlic
• 1 large bunch parsley (or 2 small bunches)
• 1 small jar of capers, drained (about 2 to 3 tbsp.)
• 3 anchovy fillets
• Zest of 1 organic lemon
• Juice of two organic lemons
• 1 egg yolk
• 2 tbsp. sherry vinegar
• 1 tbsp. dijon mustard
• ¾ cup olive oil

Instructions

1. 1
   Rinse and dry the kale. Roll up the leaves tightly, 3 or 4 at a time, and shred (chiffonade) them as finely as possible. You can remove the stems before you do this if you wish. Place the shredded kale in a large salad bowl.
2. 2
   On a cutting board, chop the garlic, capers, parsley, anchovies to a pulp (a mortar & pestle will also do the trick).
3. 3
   Transfer this paste to a medium bowl and add the egg yolk, mustard, sherry vinegar, lemon juice and zest. Mix together well.
4. 4
   Gradually whisk in the olive oil, pouring it in a thin, slow stream. Whisk well. Add salt and pepper to taste.
5. 5
   Pour the dressing on the shredded kale and toss. If you find the dressing to be too much for one salad, immediately refrigerate the unused amount and use it within 2 to 3 days.
6. 6
   Let the salad stand for 15 minutes before serving to let the flavors meld together.
7. 7
   Garnish with grated cheese and cherry tomatoes or croutons.