I didn't grow up knowing what veggies like kale or kohlrabi were, but in recent years learned uses and loving them with meals. I posted a kohlrabi recipe then recently saw this kale salad on the Food Channel so gave it a try, but using my egg-free Caesar Salad Dressing which I've been making for years from a clipped newspaper recipe.
Kale goes a long way, is bulky, and sells for between a dollar and $1.50 a pound. It cooks down like spinach or Swiss chard, having a broccoli, cabbage, or asparagus taste.
It can also be baked for chips served with dips. I've cooked it with oil, bacon, onion and garlic for a veggie side dish many times, but decided to try this salad, which is attractive and very flavorful.
I find Kale also has a longer refrigerator shelf life, than spinach or lettuce, so doesn't spoil for weeks. Cut leafs away from stems/ribs for use.
5 cups finely shredded or torn kale leaves, no stems
3 radishes, thinly sliced
1 fennel bulb, thinly sliced, or shredded kohlrabi
1/4 cup extra-virgin olive oil
juice zest of 1 lemon
In a large bowl combine all ingredients while making dressing.
Egg-Free Caesar Salad Dressing
1/4 cup lemon juice
1 tsp. fresh garlic
1 Tab. Dijon mustard
1 Tab. mayonnaise
several dashes of hot pepper sauce
2 tsps. Worcestershire sauce
4 mashed anchovy fillets, or 1/2 Tab. of anchovy paste
1 cup olive oil
salt and pepper to taste
1 cup fresh shaved Parmesan cheese, (use a potato peeler)
2-3 cups of fresh or store bought croutons
In a bowl, whisk lemon juice, garlic, mustard, mayonnaise, Worcestershire and pepper sauce. Add mashed anchovies and slowly whisk in olive oil until all is blended. Store in refrigerator. Makes 8 or more servings.
To bowl of greens (kale, romaine, spinach, mixed lettuce), add salt and pepper, Parmesan and croutons. Drizzle dressing as needed, gently tossing to evenly coat green and croutons.
Estimated cost: $3.20 or less; .40 cents a serving or less.