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Kale Cesar Salad

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Ingredients Method

Ingredients
  

Salad
  • 1 Bunch kale chopped
  • 1 Handful of edible flowers such as pansies, violas, or nasturtiums
Dressing
  • 2 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

Method
 

Salad Prep
  1. 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.
Notes:
  1. I keep the dressing in the fridge for up to a week.
  2. Use on eggs, toast, other veggies, or just keep eating kale salad cuz it's great.