Kale caesar salad: inspired by Shift Drinks & Il Corvo – DELICIOUS!
Servings: 2 servings in a medium bowl for 2 people Preparation time: 25 minutes
Ingredients
- Dino kale: chopped thin (almost full bunch)
- Pepitas: 1/4 cup, toasted (Hummingbird Awakened)
- Parsley: 1/4 cup, chopped
- Garlic: 2-4 gloves, chopped
- Castelvetrano olives: 8+ halved or sliced
- Lemon juice: 5 tablespoons, fresh
- Fruit vinegar: 1-2 tablespoons (blond raspberry)
- 2 tablespoon olive oil
- 1-2 tablespoons nut parm
- Shallots: 1+ small, sliced and sauteed
Instructions
- Cut the kale and put in a bowl.
- Saute the shallots in 1 tablespoon (or less) olive oil. Before the shallots brown/caramelize, add the pepitas and olives to the edge of the pan, so they do not burn. Cook all until shallots are caramelized. Immediately add to bowl of sliced kale and let them soften the kale.
- Combine other dressing ingredients in small bowl.
- Combine dressing w/ kale 5+ minutes before eating.
Eaten here w/ agritti, castelvetrano olives, cherry tomatoes, italian pepperoncini (or chili de agua), garlic tossed in a homemade eggless fava bean pasta!