This recipe is from Firefly Kitchens, a regular at our metabolic health and nutrition symposiums. The kraut adds just the right amount of tang to brighten and lighten the creamy Caesar dressing.
Makes 4-6 servings
- 2 large bunches of kale (lacinato or dino kale is best, curly kale works too)
- 2 tablespoons Dijon mustard
- 4-5 cloves of garlic
- ¼ cup mayonnaise
- ¾ cup Classic Kraut
- 1 tablespoon Worcestershire sauce
- ¼ cup extra-virgin olive oil
- ⅓ cup grated Parmesan cheese (plus additional for garnish)
- Juice of 2 small lemons, about ½ cup
- 4 anchovies (optional)
- salt & freshly ground black pepper
Chop or tear the kale leaves from the thick stalks, discarding the stalks. Tear the leaves into small pieces and put them in a large salad bowl. Set aside.
To make the dressing, whirl all the ingredients except the salt and pepper in a blender or food processor until smooth.
Pour the dressing over the kale. Using your hands, massage the dressing into the leaves until they start to soften, 2 to 3 minutes. You can also accomplish this by tossing the salad vigorously with two wooden spoons. Season to taste with salt and pepper, garnish with additional Parmesan cheese and serve immediately.