Fire-Roasted Jalapeño Kale Caesar Salad
We are huge Caesar people in my house. I generally make a big batch of dressing once a week and we eat it on everything. My particular version is high in anchovies and leaves you smelling of garlic for the night; which I happen to think is the only way a Caesar should be! My original plan for this dinner was simply to make a kale Caesar, but I found a container of whole jalapeños I had blistered on the grill two days ago. They were simply begging to join the party! My love of all things smoky and spicy led me to think this would be a good idea… And boy was I right! I discarded the seeds from my peppers, but if you want a higher level of heat in your dressing, try experimenting with some or all of the seeds in as well. This was an excellent salad dressing, as well as a very tasty dip for carrot sticks the following day. I can only imagine how awesome it would be as a sandwich condiment. Let me know if anyone else finds any other delicious uses for this!
- 10 anchovy fillets (I use the entire tin or jar)
- 3 garlic cloves
- 3 tbsp Dijon Mustard
- 1/4 C white wine vinegar
- 1 egg
- 1 cup olive oil
- 2 fire-roasted jalapeños, seeded (depending on the level of spice in the peppers, you may only need 1)
- 1 bunch kale, washed and ripped into large bite-sized pieces
Place all ingredients in an immersion blender, mini food processor, or an actual blender. Pulse until thick and creamy with specks of garlic and pepper throughout.
Wash the kale and shake it dry. The drier your greens, the more dressing will stick to them. (Thereby allowing you to EAT more of said delicious dressing!)
Drop dollops of the dressing on your bowl of greens
I find that working the dressing in by hand really helps. When you massage the kale leaves, the dressing starts to soften the tough leaves and leaves every bit of surface covered in a thin layer of creamy goodness.
Try not to eat it all out of the bowl… That was the hardest part for me.
Enjoy! This is one of the EASIEST and tastiest dishes you can make. I happened to have pork chops on hand for mine, but you could add grilled chicken, steak strips, or just some croutons and go to town. I had enough salad dressing for two more salads. I find that it stays good for about a week in the fridge, but I rarely see it last that long in my house. : )