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Spicy Kale Caesar with Anchovy-Citrus Vinaigrette
- - 2 packed cups, minced black kale
- - 1/4 avocado, diced into 1/2” pieces
- - 1/4 Serrano chile, thinly sliced on the bias
- - 6 sun gold tomatoes, cut in half
- - Dill, basil, and mint
- - Parmesan, microplaned
- - 1 oz Anchovy-citrus vinaigrette
For the anchovy-citrus vinaigrette:
- - 2 anchovy fillets
- - 1/2 clove garlic
- - 1 tsp Dijon mustard
- - 1 tsp honey
- - 1/3 cup white wine vinegar
- - 2/3 cup extra virgin olive oil
- - Salt and pepper to taste
- For the salad: Combine all ingredients except Parmesan and vinaigrette. Season with salt and pepper, then toss with the vinaigrette and plate in an oval bowl. Finish with generous grating of Parmesan.
- For the vinaigrette: Combine all ingredients except extra virgin olive oil in blender. Process until smooth then drizzle in olive oil.