Avec Caesar Recipe
Baby kale, chopped romaine, anchovy, seeded crackers, and aged parmesan
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Ingredients
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Salad Base
Dressing
Toppings
Method
Prepare Salad Base
Wash and Dry Greens
Thoroughly wash the baby kale and chopped romaine under cold water. Spin dry in a salad spinner or pat dry with paper towels.
Combine Greens
In a large salad bowl, combine the dried baby kale and chopped romaine. Toss gently to mix.
Make Dressing
Blend Dressing Ingredients
In a small bowl or a blender, combine the anchovy fillets, minced garlic, Dijon mustard, and fresh lemon juice. Blend until smooth.
Emulsify
While blending, slowly drizzle in the extra virgin olive oil until the dressing is well combined and emulsified.
Season Dressing
Season the dressing with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
Assemble Salad
Dress the Salad
Pour the prepared dressing over the greens in the salad bowl. Toss gently to ensure all the greens are coated evenly with the dressing.
Add Toppings
Top the dressed salad with seeded crackers and shaved aged parmesan. Serve immediately.