Kale and Romaine Caesar Salad
- 2 T fresh-squeezed lemon juice
- 1 T anchovy paste from a tube (or substitute soy sauce)
- 1 tsp. garlic puree
- 1/2 tsp. Dijon mustard
- 6 T olive oil
- 2 T + 2 T freshly grated Parmesan cheese
- sea salt and fresh ground black pepper to taste
- 4-5 oz. romaine lettuce, thinly sliced, washed and dried
- 4-5 oz. dark green kale, center spine removed if large, thinly sliced, washed, and dried
- This recipe is gluten-free
- Produce
- Garlic puree (1 tsp.)
- Kale, dark green (4 oz.)
- Romaine lettuce (4 oz.)
- Canned Goods
- Anchovy paste from (1 T)
- Condiments
- Dijon mustard (1/2 tsp.)
- Cooking & Baking
- Olive oil (6 T)
- Sea salt and fresh ground black pepper (1)
- Drinks
- Lemon juice, fresh-squeezed (2 T)
- Dairy
- Parmesan cheese (4 T)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published October 9, 2011 (1 year ago).
51 people saved this recipe.
