Kale Caesar Salad

Decided to try something different and use kale for my Caesar salad instead of the usual romaine lettuce. (Scott usually puts his nose up to kale) This makes enough dressing for 4 main dish salads but I only used half for 2 salads.

Ingredients:

• 2 thin chicken breasts
• Salt and pepper
• 4 cups chopped kale
• Diced tomatoes (optional)
• Thinly sliced red onion (optional)
• Croutons (optional, though I didn’t use any)
• 1 egg yolk
• 1 Tbsp Dijon mustard
• 1 Tbsp red wine vinegar
• 2 Tbsp lemon juice
• Few dashes of worcestershire sauce
• Pepper
• 1 tsp minced garlic
• 3 anchovy filets
• ¾ c EVOO
• 1/3 c blue cheese or gorgonzola (I prefer gorgonzola, it has a little punch of taste)
• 6 Tbsp Parmesan cheese (try to use the good stuff, but the grated stuff works well too)

Directions:

•  Season chicken with salt and pepper. Cook 4 minutes each side over med-high heat. Set aside to cool.
• Combine egg yolk thru anchovy filets in food processor until smooth, about 20 seconds.
• Add EVOO to food processor. Combine for about another 20 seconds.
• Add cheeses to food processor and process till smooth.
• Combine half of the dressing in a bowl with the chopped kale, mix gently until everything is covered. Disperse between two plates.
• Slice chicken and add to the top as well as any other toppings you’d like. I also added more blue cheese crumbles.

Surprisingly Scott ate the whole salad so either he was really hungry and didn’t care what I gave him or he actually liked it :p