Moroccan kale Caesar salad
Winter salads help kick-start your hunger! A kicked-up dressing that is tangy makes you want more! Lettuce and vegetables like kale are hearty and healthy, but they hold lots of sauce, which is a good thing.
YIELDS
4
TO
6
Ingredients
Caesar dressing
- 1/2 cup vegetable oil
- 1 tablespoon tahini paste
- 4 teaspoons parmesan cheese
- 1/2 teaspoon dijon mustard
- 1 egg yolk
- 2 tablespoons red wine vinegar
- 2 cloves garlic
- 2 anchovy fillets
- Squeeze of lemon juice
Harissa hummus
- 1/2 cup chickpeas
- 2 tablespoons harissa paste
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic
To plate
- 3 large handfuls of kale, cut from stem and chopped
- Craisins, feta cheese and roasted almonds, for toppings
Directions
Caesar dressing
- Place all ingredients except the oil into a sizeable, narrow vessel. You are using an immersion blender; blend until smooth. While mixing, slowly add in the oil until smooth and thick. You can also use a blender for this; the same procedure applies.
Harissa hummus
- Place all ingredients into a blender or food processor and blend until smooth. If it is too thick, add water or olive oil.
To plate
- Toss chopped kale with some of the dressing. Add a dollop of the hummus to the bottom of a serving dish and spread it with a spoon. Plate kale in the middle of the bowl and garnish with craisins, feta cheese and roasted almonds. Enjoy!
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