Monday, January 31, 2011

Tuscan Kale and Arugula Caesar Salad

If you look up the health benefits of kale you'll  quickly realize that it's loaded with nutrients and is arguably the healthiest vegetable around. Kale is a great source of antioxidants, fibre, vitamins and has cholesterol and cancer fighting properties.

I try to have Kale once a week and love it best when tossed with my no fuss Caesar salad dressing. The dressing is ridiculously easy to make and doesn't require any yolks. It's not a thick Caesar style dressing as it's more runny and rustic. A bowl of this salad is quite filling and will give you a welcome surge of energy to help you get through the day. You'll be satisfied and feel great after digging into this!

3 anchovy fillets (pressed with a fork until it makes a paste)
1 garlic clove, grated into a paste
1 cup extra virgin olive oil
1 teaspoon black pepper
1/3 cup grated parmigiano reggiano cheese
1 lemon, juiced
1 bunch of Tuscan kale, stemmed and cut into large leafs or ribbons if you're feeling fancy
pinch of salt to taste
1 cup arugula

In a bowl whisk the anchovies, garlic and lemon juice. Whisk in the parmigiano reggiano and slowly add the olive oil. Add salt and pepper. In a large bowl mix the kale and dressing so that all the leafs are coated. Let this sit in the fridge for 5-10 minutes. Add the arugula and toss so arugula is also dressed.

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