NWPA Growers Co-op
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Raw Caesar Kale Salad

1/4 cup fresh lemon juice

1/4 cup miso paste OR 8 anchovy fillets pack in oil

1 garlic clove

1 tsp. Dijon mustard

3/4 cup olive oil

1/2 cup finely grated Parmesan

sea salt and fresh ground black pepper

1 hard-boiled egg, finely chopped (optional)

1 big bunch kale, center stalks removed, thinly sliced crosswise (about 8 cups)


Combine first 4 ingredients in a blender or food processor. Puree until smooth. With machine running, slowly add oil to make a creamy dressing. Transfer dressing to bowl and stir in 1/4 cup parmesan. Season to taste with salt and pepper. Cover and chill.

Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup parmesan and chopped egg.

Salad can be made ahead of time and dressed and stored in fridge. It only tastes better!

(I used the miso, and it was delicious!)

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