kale caesar salad

My first kale caesar salad was at a beer hall in Brooklyn. Everything tastes better in Brooklyn, I like to think its the moustachioed servers, the microbrews, and of course, our friends. I added anchovy and a bit more lemon to make up for the lack of parm. In place of the croutons...I (naturally?) made prosciutto wrapped turkey breast cutlets - like the chicken fingers I made during whole30: round 1.

caesar salad dressing

3 anchovy fillets, canned in olive oil
1 garlic clove
1 tsp kosher salt
1 egg yolk
1 tsp grainy dijon mustard
2 tsp lemon juice, fresh squeezed
3 tbsp olive oil
1/3 cup avocado oil
1 tsp pepper, fresh ground

Finely chop garlic and anchovy and using the side of your knife blade, press salt, anchovy and garlic into a paste on the cutting board. Transfer to bowl and whisk in egg yolk, mustard and lemon juice. Add olive oil and avocado oil in a slow stream until dressing thickens. Add pepper and taste, if necessary, add more salt and lemon.

Dress with any type of kale, romaine or hearty greens. Top with protein, prosciutto wrapped chicken, or eat as a side.