Caesar Dressing & Kale Salad Recipe

I saw Mark Weins, a travel food vlogger, try the original Caesar salad on his YouTube channel, and learned it originated in Tijuana Mexico, and have wanted to try it ever since. I’ve adapted this recipe from the recipe in this article. (Source)

I’m allergic to soy & wheat, so I’ve replaced Worcestershire sauce with coconut aminos, and replaced the croutons with crispy bacon. I also prefer kale to romaine.

Makes 4 servings

Salad Ingredients:

1 bunch kale
1 pack crispy regular sliced bacon
1 block freshly shredded parmesan cheese
1 freshly squeezed lime
Caesar salad dressing (recipe below)
Optional: grilled cooked chicken breast, salmon, or prawns

Dressing Ingredients:

Makes 9 fl oz

3 tablespoons minced anchovies
3 tablespoons minced fresh garlic
1 tablespoon Dijon mustard
2 tablespoons Coconut aminos
1 tablespoon fresh squeezed lime juice
1 coddled egg yolk
3/4 cup olive oil
Fresh ground black pepper

1. For perfect bacon every time: pre-heat the oven to 350 F. Line a baking sheet with tin foil, lay out the raw bacon on the pan so it’s not overlapping. Bake for 30 minutes, remove from oven, flip over, and bake another 5-10 minutes till the bacon is to the crispiness you prefer. Remove from the baking sheet and layer on a plate lined with paper towel to soak up any fat. Set aside to cool.
2. To coddle the egg yolk, boil some water, separate the egg yolk from the white. Fill a mug with cold water and an ice cube. Gently place the egg yolk in an empty mug. Pour boiling water over the egg yolk and cook for 60 seconds. Remove the egg from the hot water with a slotted spoon and gently lower it into the ice water mug to stop the cooking process, and now it’s ready to use the egg as if it were raw. Set aside for use in making the dressing.
3. Wash the kale leaves, remove the hard spine, and tear into bite size pieces. Set aside.
4. Shred the parmesan cheese and set aside.
5. Juice a lime.
6. In a food processor combine the anchovies, garlic, mustard, coconut aminos, and lime juice and puree until it forms a paste.
7. Once the ingredients are combined, beat in the coddled egg yolk to give the dressing texture. Then, with the food processor still running, add the olive oil slowly, in a thin stream, until the dressing is emulsified and thickened.
8. Put kale to a large salad bowl and gently toss in the dressing until every leaf is coated with the dressing. Top with the parmesan cheese and crumbled crisp bacon. Drizzle with fresh lime juice. Add any cooked protein you want, like grilled chicken, prawns, or salmon. Add freshly ground pepper to taste.