Dress it up with edible flowers

Kale Caesar Salad

Recipes

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

Combine? 

Yes please.

Ingredients

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

Dressing

  • 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.

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