KALE & HEARTY

So; kale is now sexy. It’s cool. It’s the cruciferous kid with the swagger; the one all the other plants can only dream of being. Who could have seen this coming? I mean, kale has always been so green and geeky.

We shouldn’t be that surprised.  Other vibrant greens brimming with unlocked personality have had their time with the in-crowd. (Think of George H. Bush proclaiming he HATED broccoli. Love it or hate it, suddenly broccoli was HIP!) Why shouldn’t kale, this power-plant, be prom king for a day?

KALE, CAESAR!

(My adaptation inspired by Bon Appetit. So you know it’s gotta be good.)

1/4 cup lemon juice

2 tablespoons white wine vinegar

8 anchovy fillets

2 large garlic cloves

2 teaspoons dijon mustard

1 scant cup good quality, extra-virgin olive oil

1/2 cup grated Pecorino-Romano, divided

Dash of sea salt and freshly ground pepper

1 large bunch kale, thinly sliced (about 9-10 cups) 

1 hard-boiled egg, peeled and finely chopped

(A note about anchovies: Even if you’re a die-hard “never touch the stuff” anchovy hater, I strongly encourage you to try them here. Their briny umami blends in so completely with the dressing, that it takes this dish over the top. If you truly can’t stomach the thought of anchovies, add a tablespoon of Worcestershire and a another couple tablespoons of the Pecorino-Romano.)

Combine first 5 ingredients in a blender or food processor (I love my mini-processor for this). Blend until smooth. Add the olive oil, a bit at a time, and blend until emulsified. Season with a bit of salt and pepper and stir in the remaining 1/4 cup of cheese. Chill. (This will keep for a couple of days.)

Toss the kale and dressing together, top with remaining cheese and the chopped egg. 

ALL HAIL THE KALE!