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!)