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My first kale caesar salad was at a beer hall in Brooklyn many years ago. Everything tastes better in Brooklyn, I like to think it’s the mustachioed servers, the microbrews, and of course, the company of the friends we visit. This dairy-free Whole30 caesar dressing is great with kale, romaine or even as a dip for veggies.
This whole30 caesar dressing is a classic style caesar – meaning it uses a raw egg, anchovies and the power of emulsion to create a creamy dressing. If you’re squeamish about raw eggs, then sadly, this recipe isn’t for you! The raw egg, olive and avocado oil whisked together emulsify to create the creamy texture we all know and love.
The anchovy is another essential ingredient in this whole30 caesar dressing. Maybe the thought of anchovies isn’t for you, but I promise, they add a layer of flavour and umami that isn’t replicated any other way. I buy anchovies in oil and they last for a ridiculously long time in my fridge. I use them for this dressing but also add them to my classic Italian, aglio olio with zucchini noodles and as a hit of flavour in sauteed veggies.
Have you ever noticed kale salad can be very chewy and tough? The trick is to give the kale a good massage with your dressing of choice. I know that seems a bit strange, but scrunching up the leaves gently tenderizes them and makes them the perfect consistency for eating raw. So show your kale some love, won’t you?
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